Food | Travel

Bolognese ragu

July 27, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

Use a wide pasta, such as tagliatelle, for serving this ragu.

2 tablespoons olive oil
1 1/2 pounds ground beef (85 percent)
8 ounces sweet pork sausage, removed from the casing, or 6 ounces pancetta, finely chopped
1 onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
Salt and pepper, to taste
1 cup red wine
1/4 cup tomato paste
4 cups water

1. In a large flameproof casserole over medium heat, heat the olive oil. Add the beef and sausage or pancetta. Cook, stirring often, for 5 minutes or until well browned.

2. Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, for 5 minutes or until the vegetables soften.

3. Add the wine and turn up the heat. Bring to a boil and let the wine bubble steadily until most of it evaporates from the pan.

4. Stir in the tomato paste and water. Turn heat to medium-low and simmer, uncovered, for 2 hours, or until sauce thickens. Taste for seasoning and add more salt and pepper, if you like.

Adapted from the Bologna Chamber of Commerce