Ragu Bolognese Authentic
Bolognese is one of the most legendary dishes in italy. However, outside of bologna, where can one eat a true ragù? well, if you follow this recipe any kitchen you choose. My parents came from italy back in the 60’s, and settled in brooklyn. As a result, my family and friends had the pleasure of eating some of the best homemade italian food. These dishes of course, prepared by my mom and sometimes dad. now, i share my fortune with you. Mangiare! (eat)
Steps
Prepping makes the whole experience more enjoyable.
Finely chop pancetta.
Finely dice carrots , onions and celery.
Wash livers carefully , then flatten livers and chop.
Warm milk and chicken stock.
Peel garlic.
In a dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter.
Add the onions and saut until the onions are soft , 8 10 minute.
Do not brown.
Add the remaining butter and olive oil.
Add carrots and celery , increase heat to med-high , saut until they start to brown.
Add pancetta , prosciutto , mortadella or your choice of any combo of meats and saut one to two minutes.
Remove mixture from pan to a bowl and reserve.
Add chicken liver and stir frequently 1 to 2 minutes.
Add ground beef or meat blend and brown.
Return vegetable mix to dutch oven.
Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step , develops deep flavor.
Add wine to deglaze , allow it to evaporate 4 - 7 minutes.
Add 1 cup warm milk and pinch nutm.
Ingredients
butter, oil, pancetta, ground meat, onion, carrots, celery ribs, garlic cloves, chicken livers, dry white wine, whole milk, whole tomatoes, tomato paste, chicken stock, nutmeg, salt and pepper