Ragu

"Ragu is an almost-completely meat sauce, common in Emilia-Romagna and most of Northern Italy. This recipe is similar to one made by Tambaurini of Bologna."
 
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Ready In:
3hrs
Ingredients:
17
Yields:
3 Quarts
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ingredients

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directions

  • Heat a 10- to 12-quart thick-bottomed stock pot. Add the oil and heat.
  • Add the garlic, celery, carrot, and onion, sauteing until the onion is translucent, 10-15 minutes.
  • Add the pancetta and cook 5 minutes.
  • Add the remaining ground meats. Cook until brown and crumbly, about 5 minutes.
  • Add the parsley, stock, wine, and tomato paste. Bring to a boil and then reduce to a simmer.
  • Simmer, partly covered, for 2 hours.
  • Add the butter, cream, sage, and cheese.
  • Simmer for 5 minutes (gently).
  • Skim the fat from the top of the sauce.
  • Season to taste with salt and pepper.

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RECIPE SUBMITTED BY

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