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Bolognese Ragu
Bolognese Ragu
(Ragu alla Bolognese)
 
 
Ingredients:
 
2 tablespoons extra virgin olive oil
18 ounces meat loaf mix or 6 ounces each lean ground beef, lean ground veal, and lean ground pork
1 medium onion, chopped
1/3 cup coarsely chopped carrot
1/3 cup coarsely chopped celery
3 garlic cloves, finely chopped
1/2 cup red wine
Two 14 and 1/2-ounce cans diced tomatoes with balsamic vinegar, basil, and olive oil in juice
1/3 cup half and half
2 tablespoons chopped fresh oregano

1 lb spaghetti
Grated Parmigiano cheese
 
Directions:
 
Heat olive oil in heavy large saucepan over medium-high heat.

Add meat, onion, carrot, celery, and garlic; saute until meat begins to brown, about 8 minutes.

Add wine and cook until wine evaporates, stirring often, about 3 minutes.

Stir in tomatoes with juices, half and half, and oregano.

Reduce heat to medium-low and simmer until thickened, about 25 minutes.

Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.

Drain and divide among 4 plates.

Spoon sauce over pasta.

Sprinkle with Parmigiano cheese and serve. Makes 4 servings.
 
That's it!
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