Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
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Ingredients
- 1/4 cup oil
- 2 medium onion finely chopped
- 4 stalks celery finely chopped
- 2 carrots finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 5 cloves Garlicchopped
- 1 pound ground beef
- 1 pound ground lamb
- 8 ounces tomato paste
- 16 ounces whole italian tomatoes
- 1 cup half and half
- 1 cup dry white wine
- 1/4 teaspoon ground nutmeg
- 1 parmesan cheese rind
Ingredients
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Instructions
- Heat the oil in a dutch oven over medium heat. Add the onions, celery, carrots, crushed red pepper flakes and garlic. Season with salt. Cook until vegetables are tender, about 5 minutes. Add the beef and lamb and cook on high until brown. Add the tomato paste and cook 5 minutes. Add the tomatoes and half and half and cook for 10 minutes. Add the wine, nutmeg and parmesan cheese rind, reduce the heat to low and cook for 2 hours. Season with salt.
Recipe Notes
This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © Galley Chef All Rights Reserved