1/2 lb. ground beef
1/2 lb. ground veal
3 Tbsp. unsalted butter
1 small carrot, diced fine
1 small onion, diced fine
1 center rib celery, diced fine
1/2 cup dry white wine
1 can (35 ozs.) San Marzano tomatoes with liquid
freshly ground black pepper
How to make the Ragù alla bolognese:
1 Place the beef and veal in a heavy 4-quart Dutch oven. Place the pan over low heat. Cook, stirring to break up the meat into small pieces until the meat is a uniform grayish color. Transfer to a bowl.
2 Increase the heat to medium and add the butter. Heat until the butter is bubbling. Stir in the carrot, onion, and celery. Stir until the vegetables are soft, about 5 minutes. Add the wine and boil until reduced to 2 tablespoons.
3 Return the meat to the pan. Add the tomatoes and their liquid and stir to break them up. Heat to simmering. Adjust the heat, so only one or two bubbles rise to the surface at a time. (Long, slow cooking is essential.) Cook, stirring occasionally-more frequently as the sauce thickens-until the sauce is very thick, about 2 to 2 1/2 hours halfway through the cooking, season sparingly with salt and pepper.
The finished ragù alla bolognese sauce should be more like tiny pieces of meat bound with a thick tomato mixture than like a tomato sauce flecked with a bit of meat. Adjust the seasoning with additional salt and pepper to taste
Regional Recipe from Emilia Romagna