Classic Ragu Bolognese (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 140 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Ingredients:
1/2 cup heavy cream |
10 ounces fresh fatback |
1 cup small diced carrots |
2/3 cup small diced celery |
1 cup small diced onions |
2/3 pound ground chuck |
1/2 pound ground veal |
1/2 cup dry white wine |
1 tablespoon minced garlic |
2 tablespoons italian tomato paste, diluted in 10 tablespoons meat stock |
1 cup whole milk |
salt and black pepper |
1 pound fresh tagliatelle pasta |
1 ounce block parmigiano-reggiano cheese |
2 tablespoons finely chopped parsley |
loaf of italian bread |
Directions:
1. In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, saute the fatback over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Saute the vegetables for about 3 minutes or until the vegetables are translucent. Increase the heat and stir in the chuck and veal. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper. In a pot of boiling salted water, drop the fresh pasta. Cook for 2 minutes and remove from the water. Drain. Toss the pasta with the sauce and mound in the center of the platter. Garnish with grated cheese, parsley and serve with a loaf of bread.
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