Alessandra Spisni’s Ragù alla Bolognese

Name: Alessandra Spisni's Ragù alla Bolognese
Total time: PT0D0H0M
Yield: makes 8 Cups
Ingredients: ½ cups lard; 3 small yellow onions, finely chopped; 2 medium carrots, finely chopped; 2 ribs celery, finely chopped; 2 lb. ground beef chuck; ½ cups dry red wine; 2 ¾ cups canned tomato puree; Kosher salt and freshly ground black pepper, to taste; Homemade Tagliatelle

Serves
makes 8 Cups

ANDRÉ BARANOWSKI

Spisni, who owns a cooking school in Bologna, makes her ragu in large batches. "Real ragu alla bolognese should cook for a long time," says Spisni, "so it isn't convenient to prepare it for only four people."

Ingredients

½ cups lard
3 small yellow onions, finely chopped
2 medium carrots, finely chopped
2 ribs celery, finely chopped
2 lb. ground beef chuck
½ cups dry red wine
2 ¾ cups canned tomato puree
Kosher salt and freshly ground black pepper, to taste
Homemade Tagliatelle

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Instructions

Step 1

Heat lard in a heavy-bottomed pot over medium heat. Add onions, carrots, and celery and cook, stirring frequently, until vegetables are somewhat softened, about 8 minutes.

Step 2

Raise heat to medium-high, add beef, and cook, stirring constantly, until meat is broken up and just cooked through, 6-8 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 4 minutes. Stir in tomato puree and 1 1⁄2 cups water and bring to a boil over high heat.