Here's one of many versions of a "classic" Ragu Bolognese.
Please understand that there are as many versions of "authentic" recipes as there are home cooks in Bologna.
Some will say "never any garlic", others will say "What! no chicken liver?" or "only tomato paste, never canned tomatoes"
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 2 medium onions, finely chopped
- 3 stalks celery, finely chopped
- 1 carrot, peeled and finely chopped
- 4 cloves garlic, sliced
- 1 pound veal shoulder, ground
- 1 pound pork shoulder, ground
- 1/2 pound beef chuck, , ground
- 1/4 pound pancetta, ground
- 1 (16-ounce) can whole peeled San Marzano (DOP) tomatoes, crushed by hand, with the juices
- 1/2 cup whole milk
- 1 cup dry white wine
- 2 cups brown chicken stock
- Salt and pepper to taste
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 soft but not colored.
Add the veal, pork, beef and pancetta and stir into vegetables.
Raise the heat to High and brown, stirring to keep meat from sticking together.
This should take 15 to 20 minutes.
Add tomatoes with juice and simmer 15 minutes.
Add the milk and simmer until reduced to near nothing, about 10 minutes.
Add the wine and brown stock, bring to a boil, lower the heat and simmer over for 2 to 2 1/2 hours.
Taste and season with salt and pepper to taste and remove from heat.
Sauce should be very dense and moist but not at all "soupy".
Makes about 6 cups