Ragu Bolognese Recipe

Name: Ragu Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21/2 tablespoons unsalted butter; 1 tablespoon plus 1 teaspoons of extra-virgin olive oil.; 11/4 cuts finely chopped onion (about 1 large onion); 3/4 cup finely chopped carrot (about 1 large carrot); 3/4 cup finely chopped celery (about 11/4 stalks); 1 1/4 pounds ground chuck; 10 ounces of ground pork; 21/4 teaspoons course salt; 21/2 cups of milk; 1/8 to 1/4 teaspoon freshly grated nutmeg; 11/4 cups dry white wine; 21/4 cups homemade or low-sodium canned chicken stock; 21/2 cups canned diced plum tomatoes with juice.; Freshly ground pepper

Servings: persons

21/2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoons of extra-virgin olive oil.
11/4 cuts finely chopped onion (about 1 large onion)
3/4 cup finely chopped carrot (about 1 large carrot)
3/4 cup finely chopped celery (about 11/4 stalks)
1 1/4 pounds ground chuck
10 ounces of ground pork
21/4 teaspoons course salt
21/2 cups of milk
1/8 to 1/4 teaspoon freshly grated nutmeg
11/4 cups dry white wine
21/4 cups homemade or low-sodium canned chicken stock
21/2 cups canned diced plum tomatoes with juice.
Freshly ground pepper

1
1. Heat butter and oil in a large Dutch oven or heavy-bottom 6-quart pot over medium heat until butter is melted. Add, onion, celery, and carrot; cook, stirring frequently, until vegetables are soft and light golden brown, 8 to 11 minutes.
2
2. Add ground chuck and pork to pot; stir, breaking up meat with a fork. Add salt, and continue cooking, stirring occasionally, until meat is cooked through but not browned, about 5 minutes more.
3
3. Gradually add milk; bring mixture to a simmer, then reduce heat to medium low. Add nutmeg to taste, and gently simmer until milk has completely evaporated, about 20 minutes. (Any remaining liquid will be yellowish and clear.)
4
4. Add wine; simmer until liquid is reduced by half, about 15 minutes. Stir in stock; simmer until liquid is reduced by half, about 30 minutes. Add tomatoes and juice; simmer, stirring occasionally, until fat has risen to the top and sauce is thick and meaty, 60 to 70 minutes. Season with pepper. Let sauce cool slightly.

1562

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 21/2 tablespoons unsalted butter, 1 tablespoon plus 1 teaspoons of extra-virgin olive oil., 11/4 cuts finely chopped onion (about 1 large onion), 3/4 cup finely chopped carrot (about 1 large carrot), and more.

Yes, Ragu Bolognese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ragu Bolognese

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