RAGù BOLOGNESE
Steps:
- Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5-10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5-10 minutes. Avoid frying or browning the meat.
- Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10-12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
- Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5-7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.
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Antonio Hernandez
[email protected]This is my go-to recipe for ragù Bolognese. It's always a hit with my family and friends. The sauce is rich and flavorful, and the meat is tender. I highly recommend this recipe.
BrokenxxxgGirl
[email protected]I've never made ragù Bolognese before, but this recipe was easy to follow and the results were delicious. The sauce was rich and flavorful, and the meat was tender. I will definitely be making this again.
Sulaman Ali
[email protected]This ragù Bolognese is a great way to use up leftover meat. I made it with leftover steak and it turned out great. The sauce was rich and flavorful, and the meat was tender.
Rebecca Seton
[email protected]I'm not a fan of this ragù Bolognese. The sauce was too thick and the meat was dry. I won't be making this again.
Charl Ahrendse
[email protected]This ragù Bolognese is a bit time-consuming to make, but it's worth it. The flavors are amazing and the meat is so tender. I will definitely be making this again for special occasions.
Jaden Johnson
[email protected]I love this ragù Bolognese! It's so easy to make and it's always a hit with my family. I usually serve it with pasta, but it's also great on bread or polenta.
Raju Hossin
[email protected]This ragù Bolognese is a great make-ahead meal. I made it on a Sunday and then reheated it throughout the week for easy dinners. It's also a great way to use up leftover meat.
Ekram Yashaq
[email protected]I'm not a big fan of ragù Bolognese, but this recipe was actually pretty good. The sauce was rich and flavorful, and the meat was tender. I would definitely make this again.
Abdullah salin
[email protected]This ragù Bolognese was a bit too bland for my taste. I had to add a lot of salt and pepper to make it flavorful. The meat was also a bit tough.
Mason Casey
[email protected]I followed the recipe exactly and the ragù Bolognese turned out great. The only thing I would change is to add a little more salt. Overall, this is a great recipe that I will definitely be making again.
Mike Belcher
[email protected]This is the best ragù Bolognese I've ever had. The meat is so tender and the sauce is so flavorful. I will definitely be making this again.
Carina Murillo
[email protected]I've made this ragù Bolognese several times and it's always a hit. The flavors are rich and complex, and the meat is tender and flavorful. I like to serve it with pasta, but it's also great on polenta or mashed potatoes.
Sizwe Mkhize
[email protected]This ragù Bolognese is a classic Italian dish that is sure to please everyone at your table. It's hearty, flavorful, and perfect for a Sunday dinner. I followed the recipe exactly and it turned out perfectly. My family loved it!