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Recipes brought to you by Avanti Savoia

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Ragu Bolognese (Meat Sauce)

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(Recipe ID: 195)

Serves 6 to 8

Preparation time: 30 minutes; Cook time: 60 minutes

Source: Chef Joseph Lowery

Americanized version of the Northern Italian favorite.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/4 cup Extra Virgin Olive Oil *
  • 1 Shallot
  • 1 Small yellow onion, chopped
  • 1 Stalk celery, strings removed and chopped
  • 1 Carrot, peeled and diced
  • 1 1/3 pounds Lean ground chuck
  • 1 1/4 cups Dry white wine
  • 1/2 cup Whipping cream
  • 2 14 1/2 ounce cans Italian tomatoes
  • 1 teaspoon Leaf thyme
  • 3 Cloves garlic, minced and mashed
  • 1/4 teaspoon Nutmeg *
  • 1 teaspoon Salt *
  • 1 teaspoon White pepper *

Instructions

  1. In a heavy pot, saute onion and shallot in olive oil for a minute at medium heat.
  2. Add celery and carrot and cook for another 2 or 3 minutes.
  3. Break up the gound beef and cook it with the vegetables for a few minutes. Do not brown.
  4. Add wine, increase heat and stir until the liquid reduces by half.
  5. Add cream and cook until the cream too reduces by half.
  6. Pour in canned tomatoes with their juice, still cooking at high heat.
  7. Stir in remaining seasonings and reduce heat to lowest simmer and cook 1 hour.

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