Bolognese Sauce(Ragu alla Bolognese)

….This is a slowly cooked meat sauce, with less tomato than other Ragu sauces. This recipe has meat, white wine, chicken broth, and milk. Also the dish is gently simmered at length to produce a thick sauce. This sauce is great to use for lasagna, spread on baguette, and pasta sauce too. The taste is very smooth and savory, and it’s not irritating to children and it’s really good. This is a basic meat sauce, so I think you can make your own recipe by adding your favorite ingredients.

Servings: 6–8

Times: 2 hours

Ingredients:

1. 2.2 lb beef brisket, ground
2. 3 cups chicken broth, hot
3. 2 cups white wine
4. 3 cups canned whole tomatoes, mashed
5. 2 1/2 tbsp tomato paste
6. 3 tbsp muscovado
7. 1 tbsps rosemary, minced(or thyme)
8. 3 bay leaves
9. 2/3 cup Parmesan cheese, ground
10. 1 cup milk, warmed
11. 1 1/2 tsp sea salt
12. black pepper to taste
13. 1 tbsps Italy parsley, minced
14. 1/3 cup fresh ham(or bacon)(this is optional)
15. 1/2 cup onion, chopped
16. 1 tbsp garlic, minced
17. 1/3 cup celery, peeled and chopped
18. 1/3 cup carrot, chopped
19. 3 tbsp olive oil

Cooking Instructions:

1. Heat a skillet with medium low heat and add the olive oil into the skillet. Add the onion into the skillet to stir it for 6 minutes until caramelized.

2. Add the garlic, celery, and carrots into the skillet to stir them for 2 minutes.

3. Heat up the skillet to medium heat and add the ground beef into the skillet to stir them for 6–8 minutes until the juice is gone(you can see some oil the button of the skillet, this process is important).

4. Add the muscovado, rosemary(or thyme), and black pepper into the skillet to stir them for 1 minute. Add the bay leaves and sea salt to stir them for 1–2 minutes.

5. Add the white wine into the skillet to flambé for 3 minutes(the process of blowing off alcohol). Add the warm milk, whole tomatoes, hot chicken broth, and tomato paste into the skillet to boil them for 3–5 minutes. Take out some oil on the top of the sauce, if it’s too much oil.

6. Preheat the oven to 410F. Cook in a preheated oven for 1 hour with a lid.

7. Heat the skillet with medium heat and add the parmesan cheese into the skillet. Stir for 1–2 minutes without the lid.

8. Preheat the oven to 356F. Cook in a preheated oven for 20–30 minutes without the lid.

9. Turn off the oven and take out the skillet on a counter top from the oven. Sprinkle the parsley. You can use this for your meal(pasta, lasagna, or spread of baguette). Subdivide in a freezer.

You can also view this recipe on instagram.

https://www.instagram.com/p/CPlWVM7MbVr/