Ragu Bolognese

Submitted by djd on March 29, 2012 - 1:02pm

Summary

Yield
SourceTracy Dicamillo - Taste of Home
Prep Time2 1/2 hours
CategoryDesserts
CuisineItalian

Description

One of Derek's favorites, this is a hit. Serve it with plenty of garlic bread.

Ingredients

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/4 lb bacon strips, diced
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine or beef broth
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (15 oz.) tomato sauce
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp each ground cumin,nutmeg and pepper
  • 1/2 cup heavy whipping cream
  • 2 tbsp butter
  • 2 tbsp minced fresh parsley
  • 1 cup grated parmesan cheese
  • Hot cooked pasta and additional parmesan cheese

Instructions

  In a dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic: cook 2 minutes longer. Add wine; cook for 4 - 5 minutes or until liquid is reduced by half.

  Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally. Discard bay leaves, Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta and additional cheese.

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