In Hartford, They Called it Gravy

But Ragu is
Really Bologna’s Culinary Gift
to the World


 

The Emiglia- Romagna region is the center of Italian culinary art. It is the home of Reggiano Parmigiano, Parma Hams, Culatello and aged Modenese Balsamic Vinegar.  Bologna is the principle city. Bolognese is the term for all the pasta dishes from this area. Ragu is the sauce of Bologna. It is essential for any serious lasagna maker and also is  great over tagliatelle, rigatoni, tortellini, ziti and spaghetti.  

Until you have tasted the real thing or made it yourself you have led a deprived life. Do not compare it with the bottled stuff masquerading as the real thing no matter which of your secret lovers names is on the bottle or even if it has stolen the name Ragu.

There is a little work and time but it is worth it and you can make big batches and freeze it for future use.
 

 This is the classic recipe comes from the #1 chef in Bologna.

 There are three essential things to remember when making this sauce:

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The meat must be sauted just barely long enough to lose its color

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It must be cooked in milk before the tomatoes are added

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It must be cooked at a very low simmer for 3 ½ to 5 hours. Longer is better.
 

Authentic Ragu

2 tablespoons chopped yellow onion

3 tablespoons olive oil

3 tablespoons butter

2 tablespoons chopped celery

2 tablespoons chopped carrot

¾ pound ground beef preferably chuck

Salt

1cup dry white wine

½ cup milk

1/8 teaspoon nutmeg

2 cups Italian tomatoes, roughly chopped with their juice

A heavy or thick earthenware pot should be used if possible. A deep cast iron casserole is also good choice. But any large pot can be used.

1.       Put in onion with all the oil and butter and sauté briefly over medium heat until translucent. Add the celery and carrot and cook gently for two minutes

2.       Add the ground beef, crumbling it in the pot with a fork. Add 1-teaspoon salt, stir and sauté only till raw color is gone. Crucial. Immediately add the wine and turn temperature up to medium high and cook, stirring occasionally, until all the wine has evaporated.

3.       Turn the heat down to medium, add the milk and nutmeg and cook until milk has evaporated. Stir frequently

4.       After milk has evaporated, add the tomatoes and stir thoroughly. When tomatoes have started to bubble turn the heat down so that the sauce cooks at the laziest simmer possible, just an occasional bubble. Cook uncovered for a minimum of 3 ½ hours. Again 5 is better, stirring occasionally. Taste for salt. If you cannot watch the pot for all this time, turn off heat and resume later. But finish in one day.

Ragu can be kept in refrigerator for 5 days or frozen. Reheat until it simmer for about 15 minutes before using.