NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)

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NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE) image

Categories     Beef     Chicken     Pork

Number Of Ingredients 16

4 tablespoons (divided) butter
4 ounces pancetta, diced
1 cup onion, diced
1 cup carrot, diced
1/2 cup celery, chopped
2 tablespoons olive oil
1/4 pound lean ground beef
12 ounces lean ground pork
1/2 bag white wine
2 cups beef stock
2 tablespoons tomato paste
1/2 pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
1 teaspoon (or to taste) salt
1/2 teaspoon (or to taste) freshly ground black pepper

Steps:

  • In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
  • In the same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
  • Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
  • Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done.
  • A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

Samantha Ncube
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This ragu is a bit pricey to make, but it's worth every penny.


ISMAIL RIPON
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I'm not a huge fan of red meat, but this ragu is so flavorful that I don't even miss it.


Jamie Garlick
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This ragu is a great way to use up leftover vegetables. I added some chopped carrots and celery to mine and it was delicious.


Reeve Fredenburg
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I love that this recipe is so versatile. You can use it to make lasagna, spaghetti, or even just serve it over polenta.


Ali Jamali
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This ragu is so delicious and comforting. It's perfect for a cold winter night or a special occasion.


Tanimul Tanim
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I've made this ragu several times and it's always a hit. It's a great recipe to have in your back pocket for a special occasion.


Netflx Movie
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This ragu is a bit time-consuming to make, but it's so worth it. The flavor is amazing and it's a great way to impress your guests.


juan negrete
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I'm not a big fan of nutmeg, but I added a little bit to this ragu and it really made a difference. It added a nice depth of flavor.


Angel Wilfried
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I love that this recipe uses whole milk. It makes the ragu so creamy and rich.


JOSE V
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This ragu is perfect for a crowd. I made it for a party and everyone raved about it.


Ssemanda Richard
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I've never made ragu before, but this recipe was so easy to follow. It turned out great!


R A S A
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This ragu is a bit pricey to make, but it's worth every penny.


LeSamuel Tate Jr
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I'm not a huge fan of red meat, but this ragu is so flavorful that I don't even miss it.


Kazi Feroz
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This ragu is a great way to use up leftover vegetables. I added some chopped carrots and celery to mine and it was delicious.


Joe Farren
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I love that this recipe is so versatile. You can use it to make lasagna, spaghetti, or even just serve it over polenta.


Victor Diaz
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This ragu is so delicious and comforting. It's perfect for a cold winter night.


Zuhal Ghaznavi
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I've made this ragu several times and it's always a hit. It's a great recipe to have in your back pocket.


Colton Hipathite
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This recipe is a bit time-consuming, but it's totally worth it. The flavor is amazing.


dani lyles
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I made this ragu for my family last night and they loved it! It's definitely a keeper.


Linkkon Linkkon
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This is the best ragu recipe I've ever tried. It's so flavorful and rich, and it's perfect for a special occasion.