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Ragu Bolognese

Reviewed: Aug. 14, 2011
This was a great start to my own personalized sauce. I did not follow this recipe to the "T". I started with the basics and then went my own way. First, I used a meatloaf mix (pork, veal, beef) 1.4 pounds and then about another pound of beef. Instead of putting the meat in with the veg, I cooked them separately. I cooked off the veg in the stock pot, adding 5 cloves of garlic toward the end (before adding any meat or liquid). I browned the meat, drained, returned to pan and added RED wine, broth and threw in a few tbsp of balsamic. I let this cook for about 10 minutes and then dumped it in the stock pot and added the milk and let simmer uncovered. I then added the pancetta to the pan where I had just cooked off the ground meat. I let the pancetta get brown, dumped that in the stock pot then deglazed with RED wine, broth tomato sauce and about 1 cup of the meat/veg mixture from the stock pot. I let this reduce down until the meat had absorbed all of the liquid and then added this to the stock pot. All the while adding salt, pepper, italian seasonigs and a bit of paprika to both the stock and fry pans. After combined, I added more wine and the rest of the tomato sauce and let simmer covered. Amazing flavor. An didnt measure anything, just eyeballed it. Also used one large can of tomato sauce rather than just the 2 cups that was recommended in the recipe. I did use about a full stick of butter but very little olive oil. You always skim the oil off of the top prior to serving.
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