Classic Ragu Bolognese

Classic Ragu Bolognese

Giorgio Celmo

½ Lb. Well trimmed pork, cut into large chunks, or sweet Italian sausage

½ Lb. Lean stewing veal

½ Lb. Beef chuck or shoulder cut into large pieces

1 Medium onion finely chopped

1 Carrot coarse chop

1 Celery stalk coarse chop

2 Tbs. Extra virgin olive oil

½ Cup heavy red wine

2- 28 Ounce peeled plum tomatoes (not drained)

1 ½ Teaspoons sea salt

Big pinch hot pepper flakes

In a heavy 4-5 quart pot combine Meats (if using sausage it goes in later)

onion, celery, carrot and olive oil. Place over medium high and sear the meat,

It will immediately exude juices. Keep cooking, stirring frequently until the meat juices have evaporated and the meat and onions have browned, at least 10 minutes.

Add the wine and continue to cook stirring frequently, until the wine evaporates and the meat mixture becomes much darker.

Pass the tomatoes through a food mill directly into the pot if you like and stir them into the meat. If using sausage add it now ;( remove casings and break into chunks) add salt

And crushed pepper stir again. Simmer gently for 21/2 to 3 hours stirring every 15 minutes or so. After about a hour, before stirring, skim off any fat on the surface, leaving a few tablespoons, a little fat makes taste better, also if you remember push the sauce down the sides before stirring. When done the Ragu will have a dark color and a thick consistency.

Let the sauce cook slightly, but strain or pick out the meats while its still warm. Check for salt and pepper.

Serve the sauce very hot on pasta or on other dishes as indicated. The meat can also be served as a separate course, or on another day. Both the sauce and the meat can be refrigerated separately for up to a week, and much longer in the freezer.  

This Bolognese is a hearty, wonderful meaty flavored sauce. I make this sauce on Sunday when I have time and attention to do this dish right. I often replace the veal with some type of beef bones with some meat on them; such as short ribs or neck bones. They add a deeper flavor to the sauce.