Ragu Bolognese

Kathryn Joel How To, Recipe Leave a Comment

It has been a challenging time the past few weeks, with many of us scrambling to reinvent who we are, and what we do. Each differently, yet all together and all at once: we have lost our jobs, our customers, our way of life.

But we are evolving. And coping. And finding new ways to congregate, and to share our time with the people that we love.

At Get Cooking we are reinventing too. Our events have been, until now, live gatherings in our kitchen, and around our table. But now, instead of bringing you to our table, we are finding ways to bring our table to you.

This week we are offering free introductory classes, virtually, on Knife Skills and also on how to make our favourite Ragu Bolognese.

So I’m sharing here the recipe so that if you sign up, you can access my recipe and make it at home. During the class I’ll share with you tips on substitutions and alternatives.  Tomorrow’s class is at 1pm but if you can’t make it we’ll be doing it again. Keep an eye on our schedule.

Bolognese Sauce

1 large onions, or 2 small, finely chopped

3 stalks celery, finely chopped

2 carrots, finely chopped

3 large cloves garlic, chopped

1lb ground veal, or beef

1lb ground pork

4oz pancetta, diced

1 tube or can tomato paste

1 cup whole milk

1 cup dry white wine

1 tbsp thyme leaves, picked

salt and freshly ground black pepper, to taste

extra-virgin olive oil

  • In a wide unheated sauté pan, add the pancetta and turn the heat to medium-low. Cook until the pancetta fat has rendered and the pancetta is golden, gradually increasing the heat.
  • Using a slotted spoon, remove the pancetta from the pan and set aside.
  • In the same pan sweat the onions, seasoning with salt, until softened, about 5 minutes.
  • Add the celery and carrots, seasoning with salt, and cook for a few more minutes
  • Add the ground pork and beef (or veal), turning the heat up to high, and brown, stirring frequently.
  • Add the garlic together with the fresh thyme, and cook until fragrant.
  • Add the tomato paste, stirring to combine.
  • Now deglaze with the wine, then add the milk.
  • Bring to the boil then reduce to a simmer.
  • Simmer for 1 to 1 1/2 hours, covered, seasoning to taste as it cooks.

If you have questions about the recipe leave a comment here.

And stay safe. Stay healthy. Take care of each other.

Kathryn, and the Get Cooking Team.

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