Ragú recipe


Eastcoast Softcore
Staff member
Nov 7, 2001
behind the viewfinder
made a ragú yesterday...very easy, and delicious.

mince a small onion, carrot and celery stalk
in a large flame-proof casserole, cook at med heat until soft in 3 tbsp of butter, but do not brown
add in ~1# of ground beef, pork and veal (get the meatloaf mix)
add in 1/2 tsp of salt
cook until raw spots are gone, but don't brown
add in one cup of milk, cook on med-low until whitish bits are gone
add in one cup of red wine, cook on low for 10-15 min until alcohol is gone
add in two cans (14.5 oz) of whole tomatoes, chopped, and their juices.

cook on low heat, uncovered, for ~3 hours.

i mixed it w/ rigatoni, and added some black pepper, grated parm, and chopped parsley.


back alley ripper
Feb 3, 2004
NORCAL is the hizzle
Sounds good and easy to put together. Funny, I made bolognese on Saturday - guess it was that kind of weekend. The method I used is from Paul Bertoli's "Cooking by Hand" and calls for browning the meat, successive deglazing with meat broth, a long simmer with more broth, and finally a dose of cream at the end. Amazing depth but definitely more work - I'll have to give this version a shot sometime.