RAGU BOLOGNESE

 RAGU BOLOGNESE 

The other day I was watching a cooking show and they made RAGU BOLOGNESE . It sounded good but far from affordable. 

First I had to find out what ragu was. No it was not the pasta sauce you can buy in the store. No it just means meat sauce.

Next I had to research recipes and when I was satified with what I had come up with next I had to down size.

Once all this was done this is what I came up with:

 RAGU BOLOGNESE 

 Ingredients

1 small. chopped onion
1 tbsp. olive oil
1 tbsp. butter
1/2 stalk of chopped celery
1 chopped carrot
1/2 lb. ground beef
1/4 lb. of bacon or  pancetta finely chopped
Sea Salt
1/4 c. dry white wine ( you can use beef broth if you wish)
1/8 c. milk
Dash of. nutmeg
1/2 c. canned Italian tomatoes, roughly chopped, with the juice
1/4 lb. cooked sweet Italian sausage, skin removed (opt.)

Directions:

In a heavy deep casserole saute onion in oil and butter just until translucent. 
Add celery and carrot and saute 2 minutes more.
 Add ground beef, and Italian sausage  and salt.
 Stir and cook just until the meat is no longer red.
 Add the wine and turn heat up to medium high.
 Add milk and cook, until the milk has evaporated, stirring often. 
Add the tomatoes and stir well.
 When tomatoes start to bubble, turn the heat down very low, so it cooks at a slow simmer.
 Cook, uncovered for 3 1/2 to 4 hours, stirring occasionally. 
Taste and correct for salt.
Serve over pasta with Parmesan cheese

I would serve with a good crusty bread, green salad and enjoy!