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To prepare ragu alla bolognese:
1 Place the beef and veal in a heavy 4 quart Dutch oven.
Place the pan over low heat. Cook, stirring to break up the meat into
small pieces, until the meat is a uniform grayish color. Transfer to a
bowl.
2 Increase the heat to medium and add the butter. Heat until the butter is
bubbling. Stir in the carrot, onion and celery. Stir until the vegetables
are softened, about 5 minutes. Add the wine and boil until reduced to 2
tablespoons.
3 Return the meat to the pan. Add the tomatoes and their liquid and stir
to break them up. Heat to simmering. Adjust the heat so only one or two
bubbles rise to the surface at a time. (Long, slow cooking is essential.)
Cook, stirring occasionally-more frequently as the sauce thickens-until
the sauce is very thick, about 2 to 2 1/2 hours. halfway through the
cooking, season sparingly with salt and pepper.
The finished ragu alla bolognese sauce should be more like very small pieces of meat bound
with a thick tomato mixture than like a tomato sauce flecked with piece of
meat. Adjust the seasoning with additional salt and pepper to taste.
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