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Ragu Bolognese


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  • 1/4 lb. smoked ham, coarsely chopped (about 1 cup)
  • 1 cup coarsely chopped onions
  • 1/4 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 Tbs. butter
  • 2 Tbs. olive oil
  • 3/4 lb. beef round, ground twice
  • freshly ground pepper
  • 1/4 lb. lean pork, ground twice
  • 1/2 cup dry white wine
  • 2 cups beef stock, fresh or canned
  • 2 Tbs. tomato paste
  • 1 cup heavy cream
  • pinch of ground nutmeg
  • salt



Step 1

Combine the chopped ham, onions, carrots and celery on a cutting board, and chop into very small pieces. Melt 2 Tbs. butter over moderate heat in a heavy 10 - 12 inch skillet. When the foam subsides, add the mixture and cook, stirring often, for 10 minutes or until lightly browned. Put cooked mixture into a heavy 3 - 4 quart saucepan. Heat 2 Tbs. of olive oil in the same skillet and lightly brown the beef and pork over moderate heat, stirring constantly to break up any lumps. Pour in the wine, increase the heat and boil briskly, still stirring constantly, until almost all liquid has cooked away. Add the meat to the saucepan and stir in the stock and tomato paste. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes stirring occasionally. A few minutes before serving, stir in the cream and let it heat through. Taste the Ragu and season with nutmeg, salt and pepper.

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