Lia's Recipe Collection - Donna Laura Wines - Flipbook - Page 16
LIA ' S RAGU (BOLOGNESE )
I NGREDI ENTS
3 stalks celery
3
2 large carrots - peeled
tomatoes
1 red onion
other quality tomatoes.
3 garlic cloves
(is it good enough to eat on its
1 lb ground sirloin
own? Does it taste great on its
1 lb ground pork
own?
1 lb veal
bitter and definitely not brick
Sea salt
red, but the colour of tomatoes!)
cans
Not
of
San
(Mutti
too
Marzano
polpa)
sweet,
not
or
too
3 tbsp. good quality Italian olive
oil
I NSTRU CTI ONS
Finely and evenly chop the celery, carrots and onion. Mince the
garlic cloves. Place a large saucepan over medium heat and add the
olive oil. Once the oil is hot, add the vegetables and sauté until
softened. Add the garlic last, and sauté until fragrant - around 1
minute. Turn the heat to low and add the meat. Make sure that as
you add the meat you break it up into small pieces with your hands,
we do not want this to be a chunky meat sauce. Take your time with
this step. Once all the meat is in the saucepan turn the heat up to
medium and cook until browned. While the meat is browning, open
the cans of tomatoes and add a pinch of salt to
each can. Once the meat is browned, pour the tomatoes into the
saucepan and stir so everything is fully incorporated. Turn the heat
to low and simmer for 3-4 hours, stirring occasionally.
Additional Notes: the more variety of meats you use, the more depth of
flavor there will be. If there is a specific type of meat you don’t consume,
you can leave it out of the recipe. Keep in mind, a Tuscan Ragu has less
tomatoes and is meatier.