Ragu Bolognese Using Dry White Wine Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Butter6 Tablespoon
 Coarsely chopped onion1 Cup (16 tbs)
 Coarsely chopped celery1⁄2 Cup (8 tbs)
 Chopped carrot1⁄4 Cup (4 tbs)
 Lean beef chuck1⁄2 Pound, ground together with pork twice through the finest blade of a meat grinder
 Lean pork3⁄4 Pound, ground together with beef twice through the finest blade of a meat grinder
 Dry white wine1⁄2 Cup (8 tbs)
 Milk1 Cup (16 tbs)
 Ripe tomatoes/1 1/2 cups drained and finely chopped canned italian plum tomatoes1 Pound, peeled, seeded and finely chopped
 Finely chopped fresh parsley1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Freshly grated nutmeg To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 1256

% Daily Value*

Total Fat 141 g217.4%

Saturated Fat 73.8 g368.9%

Trans Fat 0 g

Cholesterol 597.1 mg

Sodium 929.8 mg38.7%

Total Carbohydrates 55 g18.3%

Dietary Fiber 11 g44%

Sugars 34.8 g

Protein 129 g257%

Vitamin A 263.3% Vitamin C 160.7%

Calcium 49.1% Iron 59.2%

*Based on a 2000 Calorie diet

Directions

1. Melt the butter in a 10 to 12 inch saucepan or 2 quart enameled or stainless-steel casserole. Add the vegetables (the soffritto, as the Italians call it) and cook, stirring frequently, for about 10 minutes or until the vegetables are lightly brown.
2. Add the ground meat, mashing it into the soffritto with a large spoon, and continuing to mix until all the lumps have disappeared and the meat has broken up into bits. Raise the heat and cook for about 3 minutes until the meat begins to lose color.
3. Add the wine, bring it to a boil, and, stirring constantly, cook until it has almost completely evaporated. Stir in the milk and cook until the milk has almost evaporated.
4. Add the chopped tomatoes, bring sauce to a boil again, then reduce the heat to its lowest point. Half-cover the pan or casserole and simmer the sauce for 3 hours, stirring every now and then. By this time, most of the liquid will have cooked away and the sauce should be thick and intensely flavored. Add the parsley.
5. Taste for seasoning and add as much salt, pepper, and nutmeg as desired. The sauce may now be used exactly as it is.
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