New to making sauces, anyone have a good recipe?
I make mine similar to this except I use red wine, no veal, I add bay leaf, cheese rind, and finish with some balsamic vin. Not as quite as thick though.Ragu Bolognese:
Ingredients
· 1/4 cup extra-virgin olive oil
· 3 tablespoons butter
· 2 chopped onions
· 4 stalks chopped celery
· 1 carrot chopped
· 4 cloves garlic, sliced
· 1 pound ground veal shoulder
· 1 pound ground pork shoulder
· 1 pound ground beef chuck
· 1/2 pound pancetta, ground
· 1 1/2 tube of tomato concentrate (paste)
· 1/2 cup warmed milk
· 1 cup dry white wine
· 2 cups chicken stock
· Salt and pepper
Method:
In a 6 to 8-quart 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.
Raise heat to high and brown over high heat, stirring to keep meat from sticking together.
About 15 to 20 minutes.
Add tomato concentrate and simmer 12 minutes.
Add the milk and simmer until reduced, about 8 minutes.
Add wine and stock, bring to a boil, lower the heat to a low simmer and cook for for 2 to 2 1/2 hours*
Taste and season with salt and pepper to taste and remove from heat.
Yield: 7 cups
*Note - This is NOT a sauce, it is a Ragu. When it is done it will be very thick and moist (not a tomato sauce with ground meat floating in it.