Bolognese Sauce
Ragu alla Bolognese, of course comes to us from the Emilia-Romagna region of Northern Italy. A region quite well known for its gastronomic offerings.
Ingredients
- 1/2 oz dried porcini mushrooms
- 1 cup warm water
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 large Spanish onion diced
- 4 cloves garlic minced
- 2 Tbsp fresh Italian parsley chopped
- 2 tsp fresh thyme leaves
- 1 lb ground beef or veal
- 1 lb ground pork
- salt + pepper to taste
- 1/2 cup red wine
- 1 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 28-oz can whole San Marzano tomatoes + juice
- 1 bay leaf
- 2 Tbsp fresh oregano
- 1/4 cup grated Parmesan cheese + more for garnish
Instructions
- To small mixing bowl combine porcini mushrooms and warm water. Allow to sit for 20 – 30 minutes. Remove mushrooms with slotted spoon then drain and reserve liquid.
- Chop mushrooms and set to side with strained liquid until ready to use.
- In Dutch oven or other large pot, heat butter and oil, over medium heat.
- When butter has melted and oil begins to shimmer add onion and cook until softened and fragrant.
- Stir in garlic, parsley and 1 tsp of the thyme. Cook another 2 minutes.
- Add ground meats and cook until no longer pink.
- Season to taste with salt and pepper.
- Add wine and continue cooking until liquid evaporates.
- Stir in stock and ½ cup of reserved mushroom liquid along with the mushrooms. Reduce heat and allow mixture to simmer about 3 minutes.
- Add tomatoes, one at a time, squeezing each with your hand, directly into the pot.
- Drop in bay leaf and oregano. Continue simmering sauce until thickened, about an hour. You may need to add water on occasion if sauce gets too thick.
- Before serving sauce, stir in ¼ cup of Parmesan cheese and taste for additional seasoning.
