Ragu alla Bolognese

Makes cups, approx

Prep Time 25

Cook Time 1 20

Total Time 1 45

2 Tbsp (2 Tbsp) butter or olive oil (or ½ and ½)
2 (2) onions, finely diced
2 medium (2 medium) carrots, minced or finely diced (or pulsed in food processor)
2 large (2 large) celery stalks, minced or finely diced (or pulsed in food processor)
4 lb (2 kg) ground beef (skirt steak or chuck)
9 oz (250 g) sliced prosciutto crudo (dry-cured ham such as San Daniele, Prosciutto di Parma or Serrano)
10 oz (300 g) chicken livers (optional - adds depth to the sauce without being identifiable)
2 cups (475 ml) dry white wine
2½ cups (600 ml) whole milk
½ cup (120 ml) cream (heavy whipping cream is fine)
3 Tbsp (45 g) concentrated tomato paste, from tube or can (or 4 peeled fresh plum tomatoes, or strained canned tomatoes, each chopped roughly into 8 or 10 pieces)
2 (2) bay leaves
1 whole (1 whole) nutmeg, ground (or 2 tsp powdered nutmeg)
salt and freshly ground black pepper to taste

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Make a soffritto: Warm at least an 8 quart/liter stewpot or dutch oven for half a minute on medium heat. Add butter and/or olive oil. When pot sizzles at a drop of water, stir in the onion, carrot, and celery, turn up the heat to medium-high, and sauté until turning golden, 10 to 15 minutes.
Add the ground beef in thirds, stirring with a wooden spoon to break up any lumps, and letting some of the moisture from the meat evaporate before adding more. Add 1/2 teaspoon of salt, and cook and stir until browned evenly, about 10 minutes. (At this point, if there is excess fat, you can optionally strain any out.)
Pulse the prosciutto in a food processor until shredded, or finely dice, and stir into the pot.
Purée the chicken livers in a food processor, or finely dice, and stir into the pot.
Pour about half of the wine down the inside walls of the pan. Cook to let it evaporate a little, stirring occasionally, about 5 minutes. Then pour in the other half and let evaporate.
Add half the milk and cream, stir a few moments, add the rest and cook over medium heat to let evaporate, stirring occasionally, about 20 minutes.
Stir in the tomato paste, then the bay leaves, nutmeg and pepper.
Cover with lid slightly askew, and simmer over a low flame for 30 to 40 minutes.
Taste and salt to your preference (it may not need it). At this point, it should be almost, but not quite, thick enough to enjoy on pasta or layer into lasagna. It will continue to thicken a little as it cools, at which point it should still have a little liquid.

Yield: approximately 20 cups (4¾ liters)

Make Ahead & Storage: This can be made and stored in the refrigerator a few days ahead. It also freezes well. Portions of around 3/4 cup (5oz,150g) per person are great to freeze and have ready for impromptu meals with fresh pasta. (See recipe for Tagliatelle alla Bolognese)

Tools

Food Processor Highly recommended. It is a big helper with several of the ingredients, making everything a lot easier and faster.

Nutrition Information

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.