Bolognese Sauce (Ragù Bolognese) (Gisslen)

Name: Bolognese Sauce (Ragù Bolognese) (Gisslen)
Cook time: 3 h
Total time: 3 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 fl oz 30 mL Vegetable oil; 2 1 ⁄ 2 oz 75 g Butter; 3 oz 90 g Onion, chopped fine; 3 oz 90 g Celery, chopped fine; 3 oz 90 g Carrot, chopped fine; 1 1 ⁄ 2 lb 720 g Ground beef, preferably chuck; to taste to taste Salt; to taste to taste Pepper; 12 fl oz 360 mL Milk; 1 ⁄ 4 tsp 1 mL Nutmeg; 1 pt 500 mL Dry white wine; 1 lb 8 oz 720 g Canned Italian-style tomatoes,; chopped, with their juice

6 steps

Cook:3h

Per serving: Calories, 90; Protein, 5 g; Fat, 5 g (53% cal.); Cholesterol, 20 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 70 mg.

Updated at: Sun, 20 Oct 2024 18:23:48 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

32 servings

1 fl ozVegetable oil

75gButter

90gOnion

90gCelery

90gCarrot

720gGround beef

12 fl ozMilk

1 x 500 mLDry white wine

1 lbCanned Italian-style tomatoes

Instructions

Step 1

1. Heat the oil and butter in a heavy saucepot over moderate heat. Add the onion, celery, and carrot. Sweat the vegetables until they just begin to soften.

Step 2

2. Add the ground beef, along with a little salt and pepper. Stir to break up lumps, and cook until the meat has all lost its red color, but do not brown.

Step 3

3. Add the milk and nutmeg. Simmer slowly until the milk has almost completely reduced.

Step 4

4. Add the wine. Continue to simmer until the wine has almost completely reduced.

Step 5

5. Stir in the tomatoes. Simmer over low heat, barely bubbling, about 3 hours, or until the sauce is quite thick. Stir from time to time as it cooks.

Step 6

6. Taste and adjust the seasonings with salt and pepper.

View on Proffesional Cooking 7th ed - Wayne Gisslen

↑Support creators by visiting their site 😊