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Serves
6 as a sauce for pasta
Author Notes
This is a great recipe for pasta bolognese. I got the original recipe from Women's Wear Daily many years ago. It is my version of the famous Ristorante Diana's Ragu. It cooks for hours and hours and it is worth the wait. Best with taglietelle or rigatoni.
Enjoy! —gt9
Ingredients
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2
Stalks of Celery
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2
Carrots
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1
Onion
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1 pound
Ground Beef
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1 tablespoon
Vegetable oil
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1 cup
White wine
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salt and pepper
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1 teaspoon
Nutmeg
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28 ounces
28 oz can of tomato puree
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1 cup
Water
Directions
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Finely chop the celery, carrot, and onion.
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Brown the meat in the vegetable oil (about 20 minutes).
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Add the chopped celery, carrot and onion and continue browning for about 10 minutes
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Add the white wine and simmer until evaporated
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Add salt and pepper to taste, nutmeg (I grind from the nutmeg pod), the tomato puree and the water (use the water to rinse the puree can)
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Cover and leave at a very low simmer until thick...that means 3, 4 or 5 hours.
Serve with your favorite pasta...I usually serve over rigatoni.
Freshly grated cheese to finish.
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