Traditional Bolognese-Style Meat Sauce
This meat sauce has all the secrets of an Italian chef.
It is the long, slow cooking of aromatic vegetables with beef, veal, and pork that make this ragù memorable.
We suggest finishing with a little light cream and a touch of butter, for a smooth and silky texture. As with most Italian cooking, regional and family recipes allow for plenty of creativity with the addition of mushrooms, sausage meat, capers, olives…or whatever. Ladle over al dente pasta and sprinkle on freshly grated Parmigiano Reggiano cheese.
- 3 tbs unsalted butter
- 2 tbs extra virgin olive oil***
- 11/2 cup of finely chopped onion, carrot, and celery combined
- 1 large clove garlic, minced
- 6 oz. each ground beef, pork, and veal
- ½ cup dry white wine
- salt and freshly ground black pepper to taste
- 11/2 oz. Demi-Glace Gold®*** + 11/2 C hot water
- 1 tbs tomato Paste
- ¼ cup chopped flat-leaf parsley
- 3–4 tbs light cream
- Melt 2 tbs. of the butter and the oil in a large casserole over medium heat.
- Sauté onion, carrot, and celery until soft and lightly colored, 6 to 8 minutes, then stir in garlic.
- Add ground meats and cook until lightly browned and separated into small pieces, breaking up chunks with a wooden spoon.
- Pour in wine, bring mixture to a boil, and cook until liquid almost evaporates.
- Season with salt and pepper.
- Stir in diluted Demi-Glace Gold® and tomato paste. Cover pan, reduce heat so liquid gently simmers, and cook for about 11/2 hours, stirring occasionally.
- Stir in parsley and cream, simmer uncovered for 10 minutes to thicken slightly, then add the remaining T. (15 ml) of butter. Taste to
- Adjust seasonings and serve.
***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.