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.
What You'll Need
Stalks of Celery
salt and pepper
28 oz can of tomato puree
Finely chop the celery, carrot, and onion.
Brown the meat in the vegetable oil (about 20 minutes).
Add the chopped celery, carrot and onion and continue browning for about 10 minutes
Add the white wine and simmer until evaporated
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)
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.