Recipe - Ragu Di Carne (Bolognese Meat Sauce)

5 tablespoon Olive oil
One fourth teaspoon Red pepper flakes
One half cup Celery; finely chopped
One half cup Carrots; finely chopped
One half cup Onion; finely chopped
4 Garlic cloves; thickly
cut or sliced up
1 lg Bay leaf
1 tablespoon Fresh sage; chopped
2 tablespoon Fresh basil; chopped
2 ounce Prosciutto; finely minced
One fourth pound Veal; ground
One fourth pound Lamb; ground
One fourth pound Beef; ground
1/3 cup Red wine
One half cup Tomato sauce
2 tablespoon Tomato paste
2 cup Chicken or beef stock
Salt and pepper to taste

1. Heat the oil in a large saucepan on high heat until sizzling, about 2
minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay
leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce
the heat to medium low and cook for 10 minutes more, stirring occasionally.

2. Raise the heat to high, add the prosciutto, veal, lamb and beef and
cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to
medium and let it cook until almost evaporated, about 5 minutes. Raise the
heat to high, add the tomato sauce, tomato paste and stock and bring to a
boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring
twice.

3. If you like the sauce thicker, remove the cover during the last 15
minutes of cooking. Taste for salt and pepper.

Contributor: Cucina Amore

Posted to MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on Mar
07, 1998