Ragu Bolognese

Name: Ragu Bolognese
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 1 carrot, finely, diced; 1 rib celery, finely diced; 237 milliliters dry white wine; 1 clove garlic, sliced; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters milk; 5 Tbsps extra-virgin olive oil; 1 medium onion, diced; 4 servings Parmigiano-Reggiano, for grating; 454 grams pork, ground; 113 grams pancetta or slab bacon, ground; 1 tubes tomato paste; 454 grams veal, ground

Ragu Bolognese

Ragu Bolognese might be just the sauce you are searching for. This gluten free and primal recipe serves 4. One serving contains 1034 calories, 58g of protein, and 79g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Head to the store and pick up tomato paste, milk, olive oil, and a few other things to make it today.

Instructions

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

Ingredients you will need

Vegetable

Celery

Garlic

Onion

Add the veal, pork, and pancetta and stir into the vegetables.

Ingredients you will need

Vegetable

Pancetta

Pork

Veal

Add the meat over high heat, stirring to keep the meat from sticking together until browned.

Ingredients you will need

Meat

Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Ingredients you will need

Salt And Pepper

Tomato Paste

Milk

Wine

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.

Ingredients you will need

Pasta