Ragu Bolognese
The most popular meat sauce
| 1 1/2 | lb | Beef | Ground |
| 1/4 | cup | Butter | |
| 1 | tspn | Garlic | Crushed |
| 1/4 | lb | Ham or Bacon | Diced |
| 1 | cup | White Wine | Dry |
| 1 | ea | Onion | Chopped fine |
| 1 | can | Tomatoes | 28 oz can of crushed tomatoes |
| 1/2 | cup | Milk | |
| 2 | Tbsp | Olive Oil | |
| 1 | ea | Beef cube | |
| Basil | Fresh | ||
| Salt & Pepper |
Melt butter with oil in a large saucepan. When the butter foams, add onion, and the ham (or bacon). Sauté over medium heat until lightly browned. Add beef. Cook and stir until meat is no longer pink. Season with salt and pepper and beef cube. Increase heat and stir in wine. Cook until wine has evaporated. Press tomatoes (one 28 oz. can crushed Italian-style tomatoes) through food mill or sieve, to remove seeds and skin. Stir tomato pulp into mixture. Cover and reduce heat. Simmer 1 hour or until sauce reaches a medium-thick consistency. Stir occasionally during cooking. Add milk and cook 5 minutes longer. Makes 2-1/2 to 3 cups of sauce.