Mario Batali's Ragu Bolognese
- Serves: 5 cups
- Active Time: 45 mins
- Total Time: 2 hrs 15 mins
- Views: 63,184
- Success: 98%
Step 1: Preparing and Cooking the Mirepoix• 5 cloves garlic
• 2 medium onions
• 4 ribs celery
• 2 carrots
• 1/4 cup olive oil
To begin the ragu, first émincé the garlic. Finely chop the onions, celery and carrots.
Next, preheat a large, heavy-bottomed pot over medium heat. Once hot, add the oil and vegetables (also known as mirepoix) and let cook until translucent, but not browned, about 5 minutes or so.
Step 2: Adding the Meat and Cooking the Ragu• 1 lb ground veal
• 1 lb ground pork
• 4 oz pancetta
• 6 oz tomato paste
• 1 cup dry white wine
• 1 cup whole milk
• 1 tsp fresh thyme leaves
Gather the veal and pork. Very finely chop the pancetta or cut it into quarters and then pulse it in a food processor until ground. Once the vegetables are translucent, add all of the meat and increase the heat to high. Let the meat brown, stirring frequently, for about 15 minutes.
While the meat cooks, gather white wine, milk, tomato paste and thyme. Once the meat has browned nicely, add the tomato paste and stir to combine. Then add the white wine, milk and fresh thyme. Stir again, scraping the bottom if needed. Let everything come just to a boil, then reduce the heat to low and let simmer for 1 to 1 1/2 hours.
As the ragu cooks, remember to stir it occasionally, to prevent it from sticking or scorching.
Step 3: Finishing the Ragu• sea salt (to taste)
• freshly ground black pepper (to taste)
The ragu should be cooked until almost all of the liquid has evaporated, however, it should still be moist. Once it is done, season with salt and pepper to taste. Remove from the heat and let cool.
This ragu is great for any type of pasta dish. It can be refrigerated for up to 2 days; it can also be frozen for up to 1 month.