Name: Ragù Bolognese
Yield: 4
Ingredients: 3 1/2 tbsp. unsalted butter -; 1/2 c. pancetta or smoked bacon -; 1 onion -; 1 finely chopped -; 1 stalk celery -; 2 tsp. chopped oregano -; 2 tsp. thyme leaves -; 1 1/2 c. good-quality lean ground beef -; 3 1/2 oz. chicken livers -; 2 tbsp. tomato paste -; c. dry white wine -; 1 1/4 c. beef stock -; Salt -; Freshly cracked black pepper -; Freshly grated nutmeg -

Recipe information

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Servings per container:

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Ingredients for - Ragù Bolognese

1. 3 1/2 tbsp. unsalted butter -

2. 1/2 c. pancetta or smoked bacon -

3. 1 onion -

4. 1 finely chopped -

5. 1 stalk celery -

6. 2 tsp. chopped oregano -

7. 2 tsp. thyme leaves -

8. 1 1/2 c. good-quality lean ground beef -

9. 3 1/2 oz. chicken livers -

10. 2 tbsp. tomato paste -

11. c. dry white wine -

12. 1 1/4 c. beef stock -

13. Salt -

14. Freshly cracked black pepper -

15. Freshly grated nutmeg -

How to cook deliciously - Ragù Bolognese

1. Stage

Melt the butter in a large, heavy pan, add the pancetta, and fry for 4-5 minutes, or until golden.

2. Stage

Add the onion, carrot, celery, and herbs, and cook for another 2 minutes.

3. Stage

Stir in the ground beef, increase the heat, and brown the meat well all over.

4. Stage

Add the chopped livers and cook for 2 minutes. Stir in the tomato paste and cook for 5 minutes.

5. Stage

Add the wine and stock, then season lightly with salt, pepper, and nutmeg.

6. Stage

Bring to a boil, reduce to a low simmer, and cook, covered, for at least 30 minutes. This is classically served with Italian noodles; it is also great spooned over fresh gnocchi.