Ragù alla Bolognese
(Serves 6 as a Main, 12 as a First Course)
|1/4 cup||unsalted butter|
|1||onion, finely chopped|
|1||celery stalk, finely chopped|
|1||carrot, finely chopped|
|6 oz||ground beef|
|6 oz||ground pork|
|6 oz||ground veal|
|4 oz||chicken livers, chopped|
|2 oz||prosciutto, in 1/8” dice|
|1/2 Tbsp||sea salt|
|freshly ground black pepper|
|1/2 cup||white wine|
|freshly grated nutmeg|
|1 can||Italian tomatoes, with liquid|
|3/4 cup||whipping cream|
In a heavy skillet, large enough to hold all of the ingredients, sauté the vegetables in the butter until soft, but not browned. Turn the heat to low and add the meats. Break up and stir in the ground meats with a wooden spoon, but do not let the meat brown. When the ground meat has turned from pink to greyish pink, add the salt, pepper and white wine. Raise the heat a little and cook until the wine has been mostly absorbed. Stir in the milk and grate in a generous pinch of nutmeg. Cook gently until the meat absorbs the milk, 10 – 15 minutes (there will still be liquid, but it will be clear rather than white).
Remove the chicken livers, chop finely, and add them back to the pan, along with the tomatoes. Increase the heat to bring the sauce to a simmer, then adjust the heat to maintain the sauce at a very gently bubbling simmer.
Cook for at least 2 hours (4 is better!), stirring occasionally, adding a little water, if necessary, to prevent drying out, and adjusting seasoning with additional salt and/or nutmeg as needed.
When almost ready to serve, skim off excess fat, stir in the cream and heat through.
Recipe Copyright © 2020, Don Dickson / South China Seas Trading Co. Limited