Sammarinese Ragú Bolognese is a splendid dish: rich, hearty, and a mouthful of flavor explosions.
Sammarinese Ragú Bolognese Recipe-
- 8 oz. scallion infused olive oil
- 4 tbsp. butter, diced
- 18 oz. lean ground beef
- 18 oz. ground pork
- 6 oz. chicken livers, washed and chopped fine
- 1 red onion, peeled and chopped fine
- 6 carrots, peeled and juliened
- 4 celery stalks, trimmed and chopped fine
- 8 large cloves garlic, peeled and fine chopped
- 1/2 tsp. Cayenne red pepper flakes
- 1/2 bunch fresh sage leaves, rough chopped
- 8 large ripe red tomatoes, blanched, peeled, de-seeded and rough chopped
- 12 oz, good quality, dry red wine (suggest a Bordeaux)
- 18 oz. whole milk
- 18 oz. chicken stock
- 2 bay leaves
- 1 tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- 9 oz. heavy cream
- 1/2 bunch fresh basil leaves, chopped fine
- 1/2 bunch fresh parsley, chopped fine
- 1 tsp. fine sea salt
- 2 tbsp. freshly ground mixed (red, green, and black) peppercorns
- Heat the butter and oil in a large deep saucepan over medium-high heat.
- Add in the chicken livers, beef and pork. Stir enough to break up the meat, and cook until browned and tenderized.
- Drain the meat in a strainer placed over a large bowl. Discard about half of the drained juices, but put the other half back into the pot and turn the heat down to medium.
- Add in the onions, garlic, celery, carrots, celery, and sage, along with the red pepper flakes and cook for about 10 minutes. You want the vegetables softened, but not browned.
- Now return the meat back to the pan, along with the milk, red wine, stock, and bay leaves. Bring everything up to a vigorous, rolling boil, then reduce heat to just a lively simmer. With the lid slightly ajar, cook for about 3 hours, stirring now and then.
- When your sauce has reduced and thickened nicely, add the heavy cream, soy and Worcestershire sauces. Stir together well.
- Lastly, stir in the basil and parsley, then do a taste test and add salt and mixed peppercorns to taste.
- Sammarinese Ragú Bolognese is perfect for any pasta, and especially ideal for spaghetti and linguini. It also freezes well, in airtight containers, so make it up in huge batches. Next time you want some pasta with Sammarinese Ragú Bolognese, 90% of the world will already be done!