Ragu Bolognese

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Rated 4 stars out of 5
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4 servings
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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons butter
  • 2 medium onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1 carrot, scraped and finely chopped
  • 5 cloves garlic, sliced
  • 1 pound veal, ground
  • 1 pound pork, ground
  • 1/2 pound beef, ground
  • 1/4 pound pancetta, ground
  • 1/2 cup milk
  • 1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
  • 1 cup dry white wine
  • 2 cups brodo
  • Salt and pepper

Directions

In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes. Add the milk and simmer until reduced to nothing, about 10 minutes. Add tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat and simmer over for 2 to 2 1/2 hours. Season with salt and pepper, to taste and remove from heat.

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Newest Ratings and Reviews

Read all 15 reviews

  • on November 17, 2011

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    Excellent but I would add some Thyme and maybe some Chicken Livers but don't tell Mario

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  • on October 02, 2011

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    Superb! My favorite dish is Mario's gnocchi bolognese at Carnevino in Las Vegas, so naturally I had to try this. It's pretty close! Excellent with gnocchi!

    I agree about the number of servings, but in this case, more is better!

    people found this review Helpful.
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  • on September 18, 2011

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    I agree with the previous review. Way too little tomato taste. I added tomato paste and it was still to runny. ?? The lasagne as assembled was still good, but this sauce was not what was expected, I would use a different sauce recipe next time.

    people found this review Helpful.
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