Month of June: Book: “My Berlin Kitchen” Recipe: Ragu alla Bolognese (Beef Ragu)

Here is the Ragu 5 hours in….

I decided to go for comfort today. What’s more comforting than a bowl of spaghetti, homemade sauce and grated parmasean cheese? This recipe for ragu bolognese will not disappoint. The flavors all come together like magic. Like the way our lives come together over time.

Like the way it takes time, lots of time, to have a good friend. I cried about Abby today. I still miss her. She was so extraordinary! Open, authentic, honest, flawed, creative, adventurous, witty, compassionate, daring, outrageous, loyal and so perfectly herself. I was so lucky to be loved by her and to love her for 35 years. We were deeply connected, yet comfortably separate. And by that I mean, free to be ourselves! It was a beautifully precious gift. I didn’t fully realize how rare it was, until after she was gone.

Ragu alla Bolognese

1 tablespoon each of olive oil and butter, 1 large onion and 2 large carrots finely minced in equal proportions, 1 pound of ground beef and 1 pound of ground pork, 1/2 cup red wine, 28 ounce can of pureed and peeled San Marzano tomatoes, 1 teaspoon of salt

1.Put the oil and butter in large cast iron pan. I used my Le Creuset. Add onion and soften about 7 minutes, but do not let the onion color. Then add carrots and cook for another 2-3 minutes. Stir.

2. Add the ground beef and pork. Raise the heat to medium high and using a spoon break of the clumps of meat until if breaks down uniformly. Cook until there is no pink but do not brown. About 8-10 minutes.

3. Add the wine and stir. Simmer 2-3 minutes.

4. Add tomatoes and salt, stir well. Lower heat to lowest setting, put on lid and let the sauce simmer for as long as you can. Per Luisa Weiss, 7 hours would be wonderful, 5 is pretty good, but anything less than 3 and you are missing out. The longer is cooks the richer it gets.

I had time for 5.5 hours and it was delicious.

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