Harrys Bar Ragu Bolognese Food

HARRY'S BAR RAGU BOLOGNESE

Steps:

• Chop the carrot, celery, and onion in a food processor fitted with a steel blade, or by hand.
• Heat half the oil in a skillet, add the chopped vegetables, and saute over medium heat for 10 minutes.
• Tie the fresh herbs together to make a bouquet garni.
• Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
• Add the garlic, let it cook until golden, about 30 seconds, then discard it.
• Add the ground meat, stirring frequently, until it is evenly browned, about 10 minutes.
• Add the tomato paste and the vegetable mixture, stirring until blended, and cook for 2 minutes.
• Stir in the flour and cook for another 2 minutes.
• Raise the heat, add the wine, let it boil until it is almost all evaporated, and stir in the stock, salt and pepper, and bouquet garni, scraping up the brown bits from the bottom of the pan.
• Bring the mixture to a boil, lower the heat and simmer, uncovered, for 1 hour, stirring from time to time.
• If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water.
• The sauce should not be too thick; it should pour from the spoon when it is done.
• Taste and adjust the seasonings.
• Makes about 6 cups.

HEARTY RAGU BOLOGNESE

Steps:

• Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened., Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan., In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken., Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta.