Emilio's Ragu Bolognese
Emilio's Ragu Bolognese
Serves 6
1/2 cup olive oil
2 medium red onions, finely chopped
2 celery stalks, finely chopped
3 medium carrots, peeled and finely chopped
1 pound ground beef (not extra lean)
1/2 pound ground pork (not breakfast sausage)
1 cup dry red wine, preferably Chianti or sangiovese
1 cup canned plum tomatoes with their juices, preferably San Marzano brand
Up to 1 cup hot meat broth or stock
1 tablespoon salt
2 to 3 pinches freshly ground black pepper
Hot cooked pasta, such as penne, spaghetti, tortellini or gnocchi
Freshly grated Parmigiano-Reggiano or Grana Padano cheese for serving
In a 4-quart saucepan, heat the olive oil over medium heat and saute the onion until translucent. Add the celery and carrots and continue to saute over low heat, stirring occasionally, for 30 to 40 minutes (the longer and slower the better). Add the beef and pork and break up with a wooden spoon. Over medium heat, saute until the meat loses its red color but does not brown.
Stir in the wine and turn up the heat to medium high. Cook until all the wine has evaporated. Add the tomatoes with their juices. When mixture begins to boil, break up the tomatoes with a potato masher. Reduce the heat to low and cook, stirring occasionally, for at least 2 hours. The ragu should reduce and become very thick and dense, but not dry. When it begins to become dry, add a little hot meat broth as needed. (The longer you can cook it, the better.) Stir in the salt and pepper to taste and adjust the seasoning as necessary. Serve over cooked pasta, finish with lots of freshly grated cheese and enjoy with a glass of red wine.
Spicy variation: Before serving the ragu over pasta, in a small frying pan over medium heat, saute 1 finely chopped garlic clove and 1 finely chopped hot chile pepper until the garlic begins to turn light brown. Stir into sauce.
This recipe is from the January 30, 2005 Oregonian, Sara Perry, Columnist