Description
A version of the classic ragù Bolognese with four different meats that create a luxurious and elegant stew filled with umami-flavors.
Ingredients
Scale
- 1 lb ground beef
- 1 lb lamb
- 1/2 lb chicken liver
- 1/2 lb pancetta
- 6 cloves garlic (smashed)
- 1 can organic, peeled tomatoes ((28oz))
- 3 medium sized, fresh sweet tomatoes
- 2 tbsp Better than Bouillon beef stock ((or 1 quart good beef stock))
- 2 tbsp parsley flakes
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 4 bay leaves
- 1/2 cup olive oil (extra virgin)
- salt and pepper to taste
- chili flakes to taste
- 1 cup parmesan cheese (grated)
- 1/2 cup heavy cream
- 1 bottle dry white wine
- 1 tbsp butter
Instructions
- Finely cut the lamb and chicken liver into small cubes, about 1/5 of an inch.
- Finely slice the pancetta.
- In a deep skillet, melt butter and individually cook the meats until browned on all sides (medium to high heat). Scoop up each meat after browning, and set aside – pouring any residual liquid from cooking into a separate bowl (you'll use this later).
- Once all meats have been browned, return them to the skillet, add crushed garlic, bay leaves and herbs. Turn the heat all the way up and stir for about a minute.
- Pour the wine in, and let it boil vigorously for about 5-7 minutes, so the alcohol evaporates.
- Turn the heat down to medium. Add the bouillon / stock and bring back to a simmer.
- Pour canned and tomatoes into a blender and blend on medium speed for 30 seconds or until no chunks are left. Add 2/3 of the tomato sauce to the ragu.
- Taste, and add salt and pepper if needed.
- Let the sauce simmer on low heat for 2.5 hours under a lid. Make sure to check in every 30 minutes or so, and add water if needed (you want the meat to be covered by liquid throughout this process).
- After about 1.5 hrs, taste and add more tomato sauce if needed. This really is up to your own preference and how much tomato flavor you like in your ragu.
- After 2.5 hours, add about half the parmesan to the stew and stir. Let simmer for another 5 minutes.
- Add the heavy cream, and stir. Let simmer without a lid for about 20-25 minutes.
- Serve with your favorite al dente pasta and top with additional parmesan.
Notes
Note: If you find that your meat chunks are a little bigger than you like them, you can use a pair of scissors to cut them into the size you want as the ragù simmers.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Italian Pasta Dish, Main Course, Pasta
- Cuisine: Italian, Italian-Inspired