Ragù or Ragù Alla Bolognese

The traditional ragù/ragù alla bolognese has a soffritto (combination of celery, onions and carrots. What the French called a mirepoix). I forgo the celery, carrots and the milk or cream.

This is thick and hearty and all so “delizioso”.

Ragù or Ragù Alla Bolognese

Ragù alla Elisabetta

2-3 Tablespoons olive oil
6 slices proscuitto, finely minced (I use a small food processor processing 3 slices at a time)
1 large onion, chopped
5 small cloves of garlic minced
1 lb. lean ground beef
1/2 lb. ground pork
2-28 ounce cans of tomato puree
2-12 ounce cans of tomato paste
1/2 cup dry white wine
1 cup of chicken stock
1 tablespoon white sugar-optional
2 teaspoons dried basil
2 teaspoons dried oregano
1 large (or 2 small) bay leaf
Good grind of pepper if using fresh or 1/2 teaspoon ground pepper

1. In a large pot (Dutch oven size) heat olive oil over medium heat. Sautee proscuitto, onions and garlic until onions are transparent making sure this mixture does not brown. Place this mixture in a small bowl and set aside.

2. In same pot, brown hamburger and pork, breaking it apart as it cooks to a crumble. Drain off excess fat. Stir in the procuitto mixture, and the rest of the ingredients.

3. Cook and simmer for 2 hours, stirring constantly. Be careful of the plops and splatters. This is a very thick sauce. Use a splatter screen if possible.

Serve over spaghetti or your choice of pasta.