Authentic Bolognese Sauce

Bolognese sauce is a dense, rich and meaty that is spooned over fresh fettuccine, ravioli or used to make lasagne.

It's not hard to prepare, but it does require hours of slow simmering to be worth the effort.

In three hours the meat is softer with a melt-in-your-mouth consistency, and it will have a good balance of meaty, sweet, salty, and acidic flavors.

Italian Ragł

Ingredients: serves 4

- 3 tablespoons (gr.42) unsalted butter
- 2 tablespoons (gr.28) minced onion
- 2 tablespoons (gr.28) minced carrot
- 2 tablespoons (gr.28) minced celery
- ¼ pound (gr.113) each ground beef chuck, ground veal, and ground pork
- salt
- 1 cup (ml.237) whole milk
- 1 cup (ml.237) red wine
- 1 28-ounce (gr.784) can whole San Marzano tomatoes finely chopped
- 2 tablespoons (gr.28) tomato paste

PIRAL Clay Cooking Pots
PIRAL is the most popular clay cooking pot and best for cooking Italian sauces, soups, stews, beans or stockpot.

Preparation: 3 hours slow simmering

How to Prepare It

1. Heat the butter in a large PIRAL Clay Cooking Pot over medium heat, add the onion, carrot, and celery and sauté (Italian soffritto) until softened but not browned, about 6 minutes.

2. Add all the ground meats and ½ teaspoon (gr.2) salt, crumble the meats with the edge of a wooden spoon to break them apart into tiny pieces. Cook the meat for about 3 minutes until it loses its raw color.

3. Add the milk and bring to a simmer; continue to simmer until the milk evaporates 10 minutes. Add the tomato paste and stir.

4. Add the wine and bring to a simmer; continue to simmer until the wine evaporates, 10 minutes longer.

5. Add San Marazano Tomatoes and their juice and bring to a simmer; reduce the heat to low so that the bolognese sauce continues to just barely simmer, with an occasional bubble or two at the surface, about 3 hours.

Adjust the seasonings with extra salt to taste.

TIP!
Italian ragł can be refrigerated in an airtight container for several days or frozen for several months.