Bolognese / Ragu
Ingredients
- 12 ounces meatloaf mix veal beef pork ground, frozen (#23176)
- 1 1/4 pounds VILLA FRIZZONI® sauce Marinara chunky gluten free (#12072)
- 8 ounces cream heavy 36% ultra-pasteurized, refrigerated (#J4438)
- 4 ounces wine red cooking 12.9 ounce (#KM584)
- 6 ounces celery diced 1/4" fresh (#J0898)
- 8 ounces onion diced (#J5656)
- 6 ounces carrot julienne 1/4" fresh, diced (#MA046)
- 1 ounce VILLA FRIZZONI® oil olive extra virgin in tin (#23158)
Preparation
TO MAKE A BASIC RAGU
- In a heavy sauce pan, heat oil and sauté vegetables.
- Add meat mixture and continue to cook. Once meat is well browned, deglaze with red wine. Allow to reduce.
- Add marinara sauce and continue to simmer for about 40 minutes.
- Adjust seasoning with salt and pepper.
TO MAKE A BASIC RAGU
- Heat heavy cream and slowly add the ragu.
- Continue to reduce over low heat until ragu and cream are fully incorporated.