Ragù alla Bolognese
Serves: 6-8
  • 3 tablespoons butter
  • 2 medium onions, diced
  • 4 stalks celery, sliced
  • 5 cloves garlic, minced
  • 5 slices thick-cut bacon, sliced into 2-inch pieces
  • 1 pound ground beef
  • 28 oz. diced tomatoes
  • 6 oz. tomato paste
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried or fresh oregano
  • ½ teaspoon dried or fresh thyme
  • ¼ teaspoon dried or fresh basil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground nutmeg
  • 2 bay leaves
  • 1 cup white wine
  • ¼ cup heavy cream or half & half
  • 1 pound pasta
  • Parmigiano-Reggiano
  1. Melt your butter in a large pot or pan over medium heat. Turn the heat up to medium-high heat and then add in the diced onions and sliced celery. Cook for 5 minutes until softened then add in the garlic and cook for 1 minute until fragrant.
  2. Add in the bacon and cook for 5 minutes or so until slightly crisp. Add in the ground beef and cook for another 5 minutes or so, until cooked through. Add in the diced tomatoes, tomato paste, salt, pepper, oregano, thyme, basil, red pepper flakes, nutmeg, and bay leaves. Stir to combine.
  3. Add in the white wine and heavy cream or half & half and stir. Bring the bolognese to a simmer over medium heat and cook for an hour or so until reduced, stirring every so often so that it doesn't burn.
  4. Cook the pasta according to package directions, drain, and add to the bolognese. Stir to combine. Serve and top with some grated Parmigiano-Reggiano. Serves 6-8.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/06/28/ragu-alla-bolognese/