Wednesday, January 28, 2009

Ragu Bolognese recipe

1/3 cup olive oil
1/2 large onion, finely chopped
1 medium carrot, finely chopped or grated
1/4 pound pancetta (Italian bacon), finely chopped
1 pound skirt steak, ground
1/2 cup dry white wine
1 1/2 cups canned tomato puree
1/2 cup water
salt and pepper to taste
pinch of freshly grated nutmeg
1/4 cup heavy cream

1. Cook the vegetables in the olive oil until soft. Add the pancetta and the beef. Cook until the meat is no longer pink, but keep heat low.
2. Add the white wine, tomato puree and water. Stir in the salt, pepper and nutmeg.
3. Simmer for 2 hours, uncovered. Turn the heat off and add the cream. Taste and adjust the salt and pepper. If the sauce is not silky on the tongue, add a lump of butter or a little more cream.

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