Recipe: Ragu Bolognese

RAGU BOLOGNESE

"The ideal Bolognese, which takes its name from the northern Italian city of Bologna, combines the smoke and salt of cured pork (sometimes bacon, but in this case pancetta) with rich ground pork and beef. As the mix simmers in a combination of chicken broth and milk, the liquid reduces, and the whole thing is condensed into a buttery, aromatic sauce. Since the sauce gets better after a day or two in the fridge, we highly recommend making a double batch so you can have some for bucatini tonight and plenty to turn into lasagna next week."



4 tablespoons (1/2 stick) unsalted butter
1/4 cup extra-virgin olive oil
1 large yellow onion, cut into 1/4-inch dice (1 1/2 cups)
1 large carrot. cut into 1/4-inch dice (3/4 cup)
2 celery ribs. cut into 1/4-inch dice (3/4 cup)
2 large garlic cloves, minced
2 cups whole milk, warm
2 dried bay leaves
6 fresh thyme sprigs
4 ounces pancetta, cut into 1/4-inch dice
1 pound ground beef (85% lean)
1 cup semidry white wine, such as white Burgundy or 5auvignon Blanc
2 cups low-sodium chicken broth
1 pound ground pork
Coarse kosher salt (preferably Diamond Crystal) and freshly ground black pepper
1 (6 ounce) can tomato paste

In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the pancetta, beef, and pork and stir to break the meat into small bits. Add 1 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium-high and cook, stirring frequently, until the liquid is completely evaporated and the meat is beginning to brown, about 15 minutes. Be sure to stir and scrape up any bits from the bottom of the pan with a wooden spoon to avoid scorching.

Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the warm milk, bay leaves, and thyme and cook, scraping up the browned bits from the bottom of the pan, until the milk is reduced by half, about 5 minutes. Stir in the wine and simmer over medium-low heat, stirring occasionally, until nearly reduced and the smell of alcohol dissipates, about 10 minutes.

Stir in the chicken broth and simmer over medium-low heat, uncovered, stirring occasionally, until the ragu is richly flavored and reduced to 6 cups, about 30 minutes longer. Season with salt and pepper and discard the bay leaves and thyme sprigs.

The sauce can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.

Makes 6 cups (enough for 1 lasagna plus leftovers)
Used by permission to Recipelink.com from Clarkson Potter
Source: Lasagna: A Baked Pasta Cookbook by Anna Hezel and the Editors of Taste