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BNB Recipes |
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We think Wendell Barry in “The Pleasures of Eating” sums up our view:
“ ...the thought of good pasture and of the calf contentedly grazing favors the steak ... you eat with understanding and gratitude. A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which food comes.”...
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Actual Recipe:
DEBORAH DAL FOVO’S BOLOGNESE RAGU’
Ragù alla Bolognese della Deborah
Copyright, 2008, Deborah Dal Fovo, All Rights Reserved. Unauthorized reproduction prohibited. www.deborahdalfovo.com
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-3 tablespoons extra virgin olive oil
-2 tablespoons unsalted butter
-½ medium yellow onion, finely minced (about ¼ cup)
-1 medium carrot, finely minced or grated (about ¼ cup)
-1 stalk celery, finely minced (about ¼ cup)
-1 lb. Brandon Natural grass-fed ground beef, removed from refrigerator 1 hour before cooking
-½ cup medium-bodied Italian red wine like Chianti Classico
-1 cup whole milk
-3 cups canned Italian plum tomatoes with juice (28 ounce can), passed through food mill or
finely chopped
-Kosher or sea salt to taste
-Freshly ground black pepper to taste
Heat the extra virgin olive oil and butter over
medium heat in a large, heavy casserole, preferably earthenware or
enameled cast iron. When the butter foams, add the minced onions and
sprinkle lightly with salt. Cook the onions, stirring, for 1 to 2
minutes until softened. Add the minced carrots and celery and salt
lightly. Cook for an additional 2 to 3 minutes, stirring, until the
vegetables are softened and lightly golden.
Raise the heat to medium-high and add the ground
beef, stirring and breaking it up in the pan with a wooden spoon. Sear
the meat until it loses its red color, then lightly salt and pepper.
Cook, stirring often, for about 5 minutes until any liquid has
evaporated and meat and vegetables are lightly glazed.
Add the wine and cook at a lively simmer until the
alcohol has evaporated and almost no liquid remains, 5 to 8 minutes.
Pour in the milk a little at a time, stirring constantly to incorporate
well.
As soon as the milk begins to bubble, reduce the
heat to low and cook at barely a simmer, stirring frequently, until the
milk has been completely absorbed, 15 to 20 minutes.
Stir in the chopped tomatoes with their juice and
season to taste with salt and pepper. Increase the heat until the
tomatoes come to a gentle simmer then reduce the heat to low and
partially cover the pan. Cook, stirring occasionally, for 1½ to 2 hours
until the ragù has a dense consistency and a rich, mellow flavor. Taste
and adjust seasoning if needed.
Once cool, the ragù can be conserved in the refrigerator for up to 5 days.
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© Brandon Natural Beef • San Francisco, CA • 94147 • PH 415.307.2144 • eathealthy@brandonnaturalbeef.com
