This is a true Italian classic. You´ll love this recipe.
Children all over Italy and the US love this classic dish. It's name comes from the city of Bologna, in the Emilia-Romagna region. In Italy it is referred to as ragu [ra-GOO; rah-GOO]. It is not meant to have a lot of sauce, but to be thick and meaty. In the US it is often served with spaghetti, but is best when paired with tagliatelle (better known as fettuccine) or rigatoni.
- 3 Tbs extra-virgin olive oil
- 5 Tbs butter
- 1/2 yellow onion, finely chopped
- 1 small carrot, finely chopped
- 1 small celery stalk, finely chopped
- 1 lb ground lean beef
- salt
- 1 cup dry white wine
- 1/2 cup whole milk (for a richer taste substitute cream)
- 1/8 tsp freshly grated nutmeg
- 2 cups canned, whole peeled tomatoes, with the juice, coarsely chopped
- grated Parmesan cheese
Directions:
- Put the olive oil, 3 Tbs of butter, and the onion in a deep saucepan. Over a medium-high heat sauté the onion until it has turned a light golden color.
- Add the carrot and celery and continue sautéing until they begin to change color.
- Add the beef, breaking it up as you stir. Add salt and cook, stirring occasionally, until the beef is browned.
- Add the wine and cook until it is evaporated.
- Add the milk and the nutmeg and continue to cook, stirring, until most of the milk is evaporated.
- Add the tomatoes and stir. Once the tomatoes start to bubble turn the heat down to low. Simmer partially covered for 2 hours, stirring occasionally.
Note: The sauce is going to be thick.
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