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PASTA

Ragu alla Bolognese II
Emilia-Romagna
Preparation: Medium
Prep: 20, Cook: 5:40
Serves 6

Long, slow simmering gives this sauce its special character.

• 3 T unsalted butter
• 3 T corn oil
• 3 medium onions, chopped
• 1 small carrot, scraped and chopped
• 1/2 rib celery, trimmed and chopped
• 1 oz pancetta, chopped
• 1 lb beef chuck, ground twice
• 1/2 cup dry white wine
• 1 can-l lb Italian plum tomatoes
• 1 T tomato paste
• 2 cups beef or chicken broth
• 1/4 cup heavy cream or half and half.
• coarse salt and freshly ground pepper

 Large, heavy pot or skillet with cover.

HEAT the butter and oil in a heavy skillet and cook the chopped vegetables and pancetta for 15 to 20 minutes on moderate heat, or until the vegetables are lightly colored but not browned.

ADD the ground meat and simmer, uncovered, for 20 minutes, or until the meat has browned slightly. Stir frequently with a wooden spoon.

ADD the wine and let evaporate for 5 minutes.

PUREE the tomatoes, with their juice, in a blender or food processor, then add to the meat, along with the tomato paste.

BRING to a boil and add 1/2 cup of the broth.

BRING to a boil again, then lower the heat and simmer, partially covered, for 5 hours, adding the remaining broth, 1/2 cup at a time, as necessary.

WHEN the cooking time is up, stir in the cream.

SEASON to taste with salt and pepper.

MIX well and remove from the heat. Serve hot.

NOTE: This sauce can be refrigerated for several days. It also freezes well. It is excellent with all kinds of pasta.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press

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