Winter

Ragù alla Bolognese

Name: Ragù alla Bolognese
Prep time: 15 min \
Cook time: 2 hr 45 min \
Total time: 3 hr
Yield: Makes about 5 cups
Ingredients: ¼ cup extra-virgin olive oil >; 1 small yellow onion, finely chopped >; 1 celery stalk, finely chopped >; ½ medium carrot, peeled and finely chopped >; 1 oz prosciutto di Parma (2--3 slices), finely chopped >; 2 chicken livers, finely chopped >; 1½ lb ground beef chuck >; Kosher salt and freshly ground black pepper >; ½ cup dry white wine >; 1 cup whole milk, warmed >; 1 cup beef, veal, or chicken stock >; One 28-oz can tomato purée

Source: Saveur --- Valeria and Margherita Simili of Bologna🍝🇮🇹Original ↗

Prep

15 min \

Cook

2 hr 45 min \

Total

3 hr

Servings

Makes about 5 cups

Method

01
Heat olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook, stirring frequently, until softened --- about 3 minutes.
02
Add celery and carrot, cook until slightly softened --- about 3 minutes.
03
Add prosciutto and chicken livers. Cook, stirring constantly, until livers are barely cooked --- about 1 minute.
04
Add ground beef, season with salt and pepper, break apart gently --- about 5 minutes. Do not brown; keep it tender.
05
Pour in white wine and cook until fully evaporated --- about 3 minutes.
06
Add warmed milk, stock, and tomato purée. Bring to a gentle simmer.
07
Reduce heat to low, cook partially covered, stirring occasionally, until very thick --- about 2½ hours.
08
Season to taste. Toss with fresh tagliatelle. Serve with grated Parmigiano-Reggiano.