Ragù alla Bolognese

The Simili sisters, Margherita and Valeria, enrich their hearty bolognese sauce with prosciutto, milk, and white wine.

5/14/2022 2:56:00 AM

Ragù alla Bolognese, Bologna's beloved meat sauce, is easier than you'd think. Make a batch of it at once for several quick weeknight dinners:

The Simili sisters, Margherita and Valeria, enrich their hearty bolognese sauce with prosciutto, milk, and white wine.

1 small yellow onion, finely chopped1 celery stalk, finely chopped½ medium carrot, peeled and finely chopped1 oz. prosciutto di Parma (2–3 slices), finely chopped2 chicken livers, finely chopped1½ lb. ground beef chuckKosher salt and freshly ground black pepper

½ cups dry white wine1 cup whole milk, warmed1 cup beef, veal, or chicken stockOne 28-oz. can tomato puréeInstructionsTo a large Dutch oven set over medium heat, add the oil and onions and cook, stirring frequently, until softened and translucent, about 3 minutes. Add the celery and carrots and cook, stirring frequently, until softened slightly, about 3 minutes. Add the prosciutto and chicken livers and cook, stirring frequently, until the livers are barely cooked, about 1 minute. Add the beef and salt and black pepper to taste, and cook, breaking up the meat with the spoon until barely cooked, about 5 minutes (do not brown). Add the wine and cook, stirring, until evaporated, about 3 minutes. Turn the heat to medium-low, add the milk, and cook, stirring occasionally, until evaporated, about 10 minutes.

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¼ cups extra-virgin olive oil 1 small yellow onion, finely chopped 1 celery stalk, finely chopped ½ medium carrot, peeled and finely chopped 1 oz. prosciutto di Parma (2–3 slices), finely chopped 2 chicken livers, finely chopped 1½ lb. ground beef chuck Kosher salt and freshly ground black pepper ½ cups dry white wine 1 cup whole milk, warmed 1 cup beef, veal, or chicken stock One 28-oz. can tomato purée Instructions To a large Dutch oven set over medium heat, add the oil and onions and cook, stirring frequently, until softened and translucent, about 3 minutes. Add the celery and carrots and cook, stirring frequently, until softened slightly, about 3 minutes. Add the prosciutto and chicken livers and cook, stirring frequently, until the livers are barely cooked, about 1 minute. Add the beef and salt and black pepper to taste, and cook, breaking up the meat with the spoon until barely cooked, about 5 minutes (do not brown). Add the wine and cook, stirring, until evaporated, about 3 minutes. Turn the heat to medium-low, add the milk, and cook, stirring occasionally, until evaporated, about 10 minutes. Meanwhile, in a microwave-safe bowl, whisk together the stock and tomato purée, then cover and microwave on high for 3 minutes, or until hot. Add the stock mixture to the meat mixture, turn the heat to low, and cook, stirring occasionally, until the meat is soft and the sauce is thick, about 2½ hours. Season to taste with salt and black pepper. MORE TO READ