WISE TO THE WORD: Ragu

Category: Word Press

RAGU (rah-GOO)

This staple of the Bologna region of Northern Italy is an excellent meat sauce served on pasta. It means “to stimulate the appetite.”

RAGU ALLA BOLOGNESE

1/4 cup butter
2 tablespoons olive oil
1 medium onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1/4 pound bacon or pancetta
1 1/2 pounds ground veal
Salt & pepper to taste
1 cup dry white wine
28 ounces canned, crushed tomatoes
1/2 cup milk

  Melt butter with oil. Add onion, carrot, celery and bacon. Sauté over medium heat until lightly browned. Add veal. Cook and stir until meat is no longer pink. Season with salt and pepper. Increase heat and stir in wine. Cook until wine

has evaporated. Press tomatoes through food mill or sieve, to remove seeds. Stir into veal mixture. Cover and reduce heat. Simmer 1 to 1-1/2 hours or until sauce reaches a medium-thick consistency. Add milk and cook 5 minutes longer. Makes 2-1/2 to 3 cups of sauce.

— JIM HILLIBISH

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WISE TO THE WORD: Ragu

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February 16th, 2012
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