From amanda@gate.net Wed Jul 12 16:32:09 2000 Date: Tue, 4 Jul 2000 14:57:51 -0400 From: Amanda Newsgroups: rec.food.recipes Subject: Ragu Bolognese (Italian Meat Sauce) Followup-To: rec.food.cooking Ragu Bolognese (Italian Meat Sauce) I usually make this with a medium red wine instead of the white wine. It serves 4 unless you use a lot of sauce on your spaghetti, then it's a little sparse. I usually make a double batch which I figure will serve 6 big eaters with a little left over. Ragu Bolognese 2 tablespoons butter 1 medium onion, finely chopped 1 small carrot, finely chopped 1 small stalk celery, finely chopped 3/4 pound ground beef 1/4 pound ground lean pork (mild pork sausage will do) 1/4 cup canned tomato sauce 1/2 cup white wine 1 cup beef stock or broth 1/2 teaspoon salt 1/4 teaspoon pepper Melt the butter in a skillet, stir in the onion, carrot and celery, and cook until tender. Add the meat and cook over low heat about 15 minutes. Stir every couple of minutes until meat starts to brown. Add the tomato sauce, wine, 1/4 cup of the broth, salt and pepper. Mix well, then simmer for about an hour. While simmering, stir in the remaining stock, a little at a time. The sauce is done when it's nice and thick. Recipe courtesy of Big Saab Guy ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.