Ragù Alla Bolognese

  • user warning: Table 'drupalgastronomer.comments' doesn't exist query: SELECT COUNT(*) FROM comments c WHERE c.nid = 163 AND c.status = 0 in /home/dgabriner/gourmetgastronomer.com/modules/comment/comment.module on line 992.
  • user warning: Table 'drupalgastronomer.comments' doesn't exist query: SELECT c.cid as cid, c.pid, c.nid, c.subject, c.comment, c.format, c.timestamp, c.name, c.mail, c.homepage, u.uid, u.name AS registered_name, u.signature, u.picture, u.data, c.thread, c.status FROM comments c INNER JOIN users u ON c.uid = u.uid WHERE c.nid = 163 AND c.status = 0 ORDER BY c.thread DESC LIMIT 0, 50 in /home/dgabriner/gourmetgastronomer.com/modules/comment/comment.module on line 992.
Ragu alla BologneseI'm going to say right at the start that this most likely isn't authentic Ragù Alla Bolognese. But you know what? It's good. It's damn good. And my family loves it. So if it isn't authentic, well, I'll still sleep at night. Because I can get my kids to eat it. With vegetables in it. Big plus in my book. If you're interested, you can read a bit more about Ragu all Bolognese here. This one is from Cooking Light. I really do love their recipes--they're always full of flavor, and very easy. This one takes a bit of time--but most of it's simmering time, so it's not very labor intensive. But the rewards are great! This is so freaking good! I've made it twice already in one week. I only made a couple of changes. I added a couple of garlic cloves, because garlic makes everything better...except maybe your breath. Also, they use whole milk. I made it the first time with half and half, and the second time, I used 1% milk. Good both times! It's also really good with torn fresh basil thrown in at the end. I know, I know...basil isn't a traditional ingredient in this. But if it's there in the garden, then yeah, I'm gonna toss some in if I want to. So there!  If you have a problem with that, please see Nick.  It's a lot nicer coming from him isn't it? ;) Ragu alla Bolognese Ragù Alla Bolognese Ingredients 1 tablespoon olive oil 1 cup finely chopped onion 1 cup finely chopped celery 2 garlic cloves, minced 1/2 cup finely chopped carrot 1 pound of a mixture of ground pork, veal and beef 1 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1 bay leaf 1 (14 1/2 oz) can chicken broth 1 (10 3/4-ounce) can tomato puree 1 cup half and half or milk (I've used both--regular half and half, and 1 % milk.) 2 tablespoons minced fresh parsley fresh basil leaves, if you want to toss some in  before serving Heat oil in a large pan oven over medium heat. Add the onion, celery, carrot and garlic, cook 8 minutes, stirring occasionally. Remove onion from pan and set aside. Add ground meat to the pan and cook over medium heat until browned. Add wine, salt, pepper, nutmeg, and bay leaf, and bring to a boil. Cook 5 minutes. Add the onion mixture back to the pan, then add the broth and tomato puree. Simmer for about 1 hour, stirring occasionally. Stir in half and half or milk and parsley, bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Test for seasoning and add salt and pepper if needed.  If you're using the basil, throw it in now. Serve over your favorite pasta, and sprinkle with fresh grated parmesan cheese. Ragu alla Bolognese Find more recipes like this at Elle's New England Kitchen.