Ciao Chow Linda

Marcella Hazan’s Bolognese Ragù

Ingredients

• 2 tablespoons chopped yellow onion

• 3 tablespoons olive oil

• 3 tablespoons butter

• 2 tablespoons chopped celery

• 2 tablespoons chopped carrot

• 3/4 pound ground lean beef, or a combination of beef, veal and/or pork

• salt

• 1 cup dry white wine

• 1/2 cup whole milk

• 1/8 teaspoon nutmeg

• 2 cups canned whole tomatoes, chopped, with their juice

• 1 pound pasta – tagliatelle or pappardelle (you’ll have leftover ragu)

Instructions

1. In a Dutch Oven or large heavy pot, add the onion with the oil and butter and saute briefly over medium heat until translucent.

2. Add the celery and carrot and cook for 2 minutes.

3. Add the ground beef, crumbling it in the pot with a fork.

4. Add 1 teaspoon salt, stir, and cook only until the meat has lost its red, raw color.

5. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

6. Turn the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated. This may take a while.

7. Stir frequently.

8. When the milk has evaporated, add the tomatoes and stir thoroughly.

9. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the laziest simmer, just an occasional bubble.

10. Cook, uncovered, for a minimum of 3 1/2 to 4 hours, stirring occasionally.

11. Serve with tagliatelle, or pappardelle, and a good sprinkling of grated parmesan cheese.