Hearty Ragu Bolognese
This robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta, or baked or fried polenta. It's even good on its own with a slice of hot buttered garlic bread.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 404
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 404
2 medium onions, coarsely chopped
2 celery ribs, coarsely chopped
1 medium carrot, coarsely chopped
4 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon ground nutmeg
1 pound ground beef
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds 1-1/2 bulk Italian sausage
1 cup dry white wine
1 can (14-1/2 ounces) beef broth
1/2 pound boneless skinless chicken breasts
2 cups heavy whipping cream
3 cans (6 ounces each) tomato paste
Hot cooked pasta
Grated Parmesan cheese, optional
Directions:
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 pot.
In same pot, 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 to pot; 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. If desired, sprinkle with Parmesan cheese.
Source: tasteofhome.com
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 pot.
In same pot, 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 to pot; 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. If desired, sprinkle with Parmesan cheese.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
