Ragù alla Bolognese (cross posted from the Lounge)

[Fran Kubelik]

I've been experimenting with meat sauces lately. There was a great cover story on the variety of Bolognese sauces in the April Saveur. This one was on the cover and looked amazingly delicious, so I had to give it a try. I started it way too late in the day, so I wasn't able to cook it the full three hours they suggested - had to cut it off at 2.25 hours as it was already after 10pm at that point. :) It was still really really good.

The one thing was that I don't feel like the pancetta's fat was completely rendered, even after I gave it 15 minutes. I might try putting the pancetta in before I cook the ground beef and the pork.

1 28-oz. can whole peeled tomatoes (with juice)
1⁄4 cup extra-virgin olive oil
2 tbsp. unsalted butter
1 rib celery, finely chopped
1⁄2 medium yellow onion, finely chopped
1⁄2 medium carrot, finely chopped
Kosher salt and freshly ground black pepper,
to taste
1 1⁄4 b. ground beef chuck
1⁄2 lb. ground pork shoulder
1 4-oz. piece pancetta, finely chopped
1⁄2 cup dry red wine
2 tbsp. Tomato Paste

1. Put the tomatoes and their juice into a blender; purée until smooth and set aside.

2. Heat the oil and butter in a large heavy-bottomed pot over medium heat. Add the celery, onions, and carrots, season with salt and pepper, and cook, stirring frequently, until soft and lightly browned, about 15 minutes. Reduce heat to low and cook, stirring occasionally, until very soft and caramelized, about 15 minutes more.

3. Add the beef and pork and cook, stirring and breaking up meat with a wooden spoon, until the meat begins to brown, about 10 minutes. Add the pancetta and continue cooking, stirring occasionally, until its fat has rendered, about 10 minutes more. Increase the heat to medium, add the wine, and simmer, stirring constantly, until evaporated, about 5 minutes. Add tomato paste and cook, stirring frequently, for 2 minutes. Add reserved tomato purée, reduce heat to low, and simmer, stirring occasionally, until sauce is very thick, about 3 hours.

4. Season ragù with salt and pepper. Toss with fresh tagliatelle or the pasta of your choice, or use in lasagne. Serve with grated parmigiano-reggiano.

[Gormy Cuss]

1. Looks like a good recipe.

The author may not have intended for all of the fat to be rendered from the pancetta but I too would be inclined to cook it before adding the other meats.

I'd also make the sauce at least a day ahead of time to get the full effect of the flavors melding.

[davidwparker]

2. Fran, I so made that 2 weeks ago. I made a double batch and have the

last container in the freezer to go with that lasagna verde recipe in the that same issue.

It was good. I see we are attracted to the same food cover stories. I purchased that Saveur just because of that picture.

[shireen]

3. LOL! i thought this was a post about Ragu spaghetti sauce

show my ignorance, eh? :)

It sounds delicious. thanks for posting it.