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real ragł how to make a proper meat sauce
by Yee-Fan Sun |
1 2
continued from page 1

ragł Bolognese-style meat sauce
Accept no quickie substitutes -- the slow cooking is what makes this dish. 

3 Tbsp. olive oil (or a mix of olive oil and butter)
4 fat garlic cloves, peeled
1 medium onion, peeled and ends discarded
1 medium carrot, peeled and end discarded
1 stalk of celery, ends trimmed
1 lb. lean ground beef
1 cup dry white wine
1 cup milk (for an extra yummy treat, you can substitute part of this with some cream)
good dash of nutmeg
2 14-oz. cans peeled plum tomatoes, including juice
salt and pepper to taste

serves 6
time a few hours

1 Mince up the garlic, onion, carrot and celery as finely as you can.
2 In a deep, heavy-bottomed pot, heat up the olive oil over medium heat. Add the minced veggies, and sauté for a few minutes, until the veggies are soft and yummy-smelling.
3 Add the ground beef to the pot, breaking it up with your spatula, along with a half teaspoonful or so of salt. Cook, stirring and continuing to break up the meat, for a couple of minutes, until the meat loses its raw beefy smell, and just begins to brown around the edges.
4 Before it cooks all the way through, add the white wine. Up the heat to medium-high until the wine's bubbling vigorously. Cook until the wine's mostly evaporated, about five minutes (again, you can judge primarily by smell; it'll lose the strong alcohol aroma).
5 Stir in two-thirds of the cup of milk as well as the nutmeg, and lower the heat to medium. Cook, stirring frequently, until the meat is no longer swimming in milk.
6 Add the tomatoes. Stir them into the meat mixture, and break up the tomatoes as best you can with your spatula. When the tomato mixture's come to a bubble, turn the heat down to low, and cook the sauce at a very gentle simmer for at least a couple of hours, and preferably longer. If your heat is turned down as low as it'll go and you find it's still evaporating off all your liquid before the lengthy cooking time is up, you can add a bit of water (or better yet, chicken or beef stock) to keep the sauce from drying out.
7 When the sauce is very thick and your stomach's anticipatory growls can be staved off no longer, start cooking your pasta. Meanwhile, stir in the remaining milk to the sauce, and add salt and pepper to taste.
8 To serve, toss a bit of the sauce with the pasta, just enough to evenly coat it. Then top the pasta with additional sauce.

check out these related articles: 
noodling around | holy ravioli! | lasagna | basic tomato sauce | authentic italian

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