Ragu Bolognese Using Dry White Wine
|Coarsely chopped onion||1 Cup (16 tbs)|
|Coarsely chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Lean beef chuck||1⁄2 Pound, ground together with pork twice through the finest blade of a meat grinder|
|Lean pork||3⁄4 Pound, ground together with beef twice through the finest blade of a meat grinder|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Ripe tomatoes/1 1/2 cups drained and finely chopped canned italian plum tomatoes||1 Pound, peeled, seeded and finely chopped|
|Finely chopped fresh parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Freshly grated nutmeg||To Taste|
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.