Bolognese Ragu

Name: Bolognese Ragu
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: 6 Cups, 6-10 serving(s)
Ingredients: 2 lbs chuck roast (1.75-2.25); 2 medium yellow onions, chopped; 4 celery ribs, well-trimmed, diced; 2 medium-large carrots, peeled, grated coarsely; 5 tablespoons vegetable oil, divided use; 2 -3 tablespoons butter; salt; fresh pepper; nutmeg, grated; 1 1/2 cups Chardonnay wine or 1 1/2 cups other dry white wine; 1 3/4 cups milk mixed with a little cream; 28 ounces whole canned tomatoes, crushed in a bowl by hand; pasta, to cook; butter, for tossing, if desired; parmigiano-reggiano cheese, grated, for serving

Submitted by Tuck Burnette

"A classic ragu, with a fine flavor, make sure to grind your own steak, or use top-quality purchased ground meat, for best results. Serve this over fresh or dried pasta and grated parmigiano-reggiano cheese."

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photo by Tuck Burnette

Ready In:: 2hrs 50mins
Ingredients:: 15
Yields:: 6 Cups
Serves:: 6-10

ingredients

2 lbs chuck roast (1.75-2.25)
2 medium yellow onions, chopped
4 celery ribs, well-trimmed, diced
2 medium-large carrots, peeled, grated coarsely
5 tablespoons vegetable oil, divided use
2 -3 tablespoons butter
salt
fresh pepper
nutmeg, grated
1 ¹⁄₂ cups Chardonnay wine or 1 1/2 cups other dry white wine
1 ³⁄₄ cups milk mixed with a little cream
28 ounces whole canned tomatoes, crushed in a bowl by hand
pasta, to cook
butter, for tossing, if desired
parmigiano-reggiano cheese, grated, for serving

directions

Chop the meat into pieces that will fit through the grinder, if desired they may be aged, for several hours, at room temperature, to develop a mature flavor. Bring them through the largest dye of the contraption, once, then switch to the smaller blades, and grind once, or twice. Set aside.
Heat half of the oil, in a broad sauté pan or Dutch oven over hot heat, add the beef, and brown, deglaze with a little water, if necessary. When sufficiently done, remove to a bowl.
Pour in the rest of the oil, the butter, and the onion. Cook moderately, until wilted and gold. Add the celery and carrots. Season with salt and pepper. Deglaze if necessary. Cook till wilted, cook further brown, as desired. Put back in the meat, with any of its accumulated drippings. Add more salt and pepper, and a generous dash of nutmeg.
Pour in the wine, reduce quite sec, stirring occasionally. Add the milk and cream mixed. Reduce by at least half, stirring often, and keeping an eye, as the milk will begin to stick, as it thickens. Pour in the tomato. Season with salt again if nessecary. Bring to the simmer. Lower the heat and boil gently, for 2-6 hours. Sometimes I cook this with the lid on partially.
Taste and correct for salt and pepper, if after several hours, the sauce gets to dry to simmer, add about 1 cup water. Keep cooking, making sure not to have it runny, upon completion.
Serve with pasta, or use for lasangna.