Recipes
Ragù alla Bolognese
Prosciutto, chicken livers, and milk enrich this rendition of Bologna’s beloved meat sauce.
- Makes
About 5 cups
- Time
3 hours
This bolognese recipe comes from sisters and cooking teachers Valeria and Margherita Simili of Bologna, Italy—birthplace of this definitive dish. Ragù is more than just a simple meat sauce; it includes prosciutto, chopped chicken livers, and the mellowing surprise of milk. Use it for lasagna or with any pasta.
Featured in the September/October 2001 issue.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 celery stalk, finely chopped
- ½ medium carrot, peeled and finely chopped
- 1 oz. prosciutto di Parma (2–3 slices), finely chopped
- 2 chicken livers, finely chopped
- 1½ lb. ground beef chuck
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 1 cup whole milk, warmed
- 1 cup beef, veal, or chicken stock
- One 28-oz. can tomato purée
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Instructions
Step 1
To a large pot over medium heat, add the oil. When it’s hot and shimmering, add the onions and cook, stirring frequently with a wooden spoon, until softened and translucent, about 3 minutes. Add the celery and carrots and cook, stirring frequently, until softened slightly, about 3 minutes. Add the prosciutto and chicken livers and cook, stirring frequently, until the livers are just cooked and still a little pink, about 1 minute. Add the beef, season with salt and black pepper, and cook, breaking up the meat with the back of the spoon, until just cooked and still a little pink, about 5 minutes. (To keep meat tender, do not fry or brown.) Add the wine and cook, stirring frequently, until evaporated, about 3 minutes. Turn the heat to medium-low, add the milk, and continue cooking, stirring occasionally, until evaporated, about 10 minutes more.
Step 2
Meanwhile, in a medium pot over medium-high heat, whisk together the stock and tomato purée until hot. (Alternatively, whisk together in a microwave-safe bowl, then cover and microwave on high for 3 minutes.) Add the stock mixture to the meat mixture, then turn the heat to low, and simmer, stirring occasionally, until the meat is soft and the sauce is thick, about 2½ hours. Season to taste with salt and black pepper.
- To a large pot over medium heat, add the oil. When it’s hot and shimmering, add the onions and cook, stirring frequently with a wooden spoon, until softened and translucent, about 3 minutes. Add the celery and carrots and cook, stirring frequently, until softened slightly, about 3 minutes. Add the prosciutto and chicken livers and cook, stirring frequently, until the livers are just cooked and still a little pink, about 1 minute. Add the beef, season with salt and black pepper, and cook, breaking up the meat with the back of the spoon, until just cooked and still a little pink, about 5 minutes. (To keep meat tender, do not fry or brown.) Add the wine and cook, stirring frequently, until evaporated, about 3 minutes. Turn the heat to medium-low, add the milk, and continue cooking, stirring occasionally, until evaporated, about 10 minutes more.
- Meanwhile, in a medium pot over medium-high heat, whisk together the stock and tomato purée until hot. (Alternatively, whisk together in a microwave-safe bowl, then cover and microwave on high for 3 minutes.) Add the stock mixture to the meat mixture, then turn the heat to low, and simmer, stirring occasionally, until the meat is soft and the sauce is thick, about 2½ hours. Season to taste with salt and black pepper.
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