Harry’s Bar Ragu Bolognese

A ragu is meat sauce that is usually made with ground veal or beef, but can be made with chicken, duck, turkey, rabbit or lamb. The prep for the sauce is quick but it cooks very slowly for about 2 hours and is best eaten the same day. The sauce is enough for 1 pound of pasta but can easily be doubled if you like more rage than pasta.

1 carrot peeled
1 celery rib
1 small onion
1/2 cup olive oil (125 ml)
1 garlic clove, crushed
1 pound ground veal (450 g)
1/2 cup tomato paste (125 ml)
2 tablespoons flour
1/2 cup dry white wine (125 ml)
1 quart chicken or veal stock
1 teaspoon salt or more to taste
Freshly ground pepper
Bouquet garni: 1 fresh rosemary sprig, 1 fresh thyme sprig, 2 flat leaf parsley sprigs all tied in a cheesecloth

1. Chop the carrot, celery, onion in a food processor fitted with a steel blade or by hand

2. Heat half of the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes

3. Meanwhile, in a separate large skillet heat the remaining oil over medium heat. Add the garlic, let it cook until golden, about 30 seconds, and discard it

4. Add the ground veal and stir to break up the meat. Cook the meat, stirring frequently until it is evenly browned. About 10 minutes

5. Add tomato paste and sautéed vegetables, stirring until blended, and cook for 2 minutes

6. Stir in flour and cook for another 2 minutes

7. Then raise the heat, add the white wine, let it boil until it is almost evaporated and stir in the stock, salt, pepper, and bouquet garni, scraping up the brown bits from the bottom of the pan

8. Bring the mixture to a boil, lower the heat and simmer, uncovered for 1 hour stirring occasionally. if the sauce reduces too quickly add a few spoonfuls of stock. The sauce should not be too thick and pour from the spoon when done

9. Adjust seasoning to taste and serve with your favorite pasta, a very good Parmigiano-Reggiano and a nice Chianti or Zinfandel

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