Ragu alla Bolognese

I found this recipe on someone's blog through the site Tastespotting.com, however, the original recipe is out of Saveur Magazine. This turned out SO delicious. I didn't realize how long it had to simmer (3-4 hours) and meld all the flavors so it ended up being the following night's dinner. Well worth the wait! Also I didn't have any Sherry Vinegar on hand, but Sherry wine worked well. For the white wine, I used a Riesling. I also was a bit hesitant with the fish sauce, but this tiny amount was just enough to enhance the dish, without any hint of smell. Will definitely be making this again soon!


“New Style” Ragù alla Bolognese,

courtesy of British chef Heston Blumethal, in issue #110 of Saveur.

For the herb bundle:
4 sprigs thyme
4 sprigs flat-leaf parsley
1 fresh bay leaf
1 sprig tarragon

extra-virgin olive oil
1½ lb ground beef
2 large onions, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
4 whole cloves
2 whole star anise
1½ tsp coriander seeds, crushed
1 cup white wine
1 28-oz can whole tomatoes, drained and smushed by hand
2 Tbsp ketchup
2 tsp Worcestershire sauce
¼ tsp fish sauce
¼ tsp Tabasco
1 cup milk
1 Tbsp sherry vinegar

For serving:
cooked pasta of your choice
parmigiano-reggiano, grated

Make the herb bundle: Tie together all the herbs using kitchen twine or use my favorite alternate method: stuff them all into one of those little teabags made for packing in your own tea leaves.

Cook the meat and vegetables: Heat a few glugs of oil over medium-high heat in a Dutch oven or large pot. Add meat along with a few pinches of salt and some black pepper. Cook until the meat is browned, about 12-15 min. Remove with a slotted spoon and set aside.

Heat a little bit more oil in the pot. Add in onions, carrots, celery, garlic, cloves, star anise, and coriander seeds. Cook while stirring until the vegetables slightly soften, about 15 min. Add wine and allow it to evaporate, about 5 min.

Settle in for the long haul: Lower heat to medium. Add in herb bundle, crushed tomatoes, ketchup, Worchestershire sauce, fish sauce, and Tabasco. Throw in a couple pinches of salt and a few turns of black pepper. Bring the whole pot to a boil and lower heat to simmer gently.

Once tomatoes break down (~15 min), add in beef and milk. Bring to a boil again and turn heat to low. Allow to simmer very gently for 3-4 hours (or longer!), stirring every so often, until the ragù gets very thick. If it starts getting too thick and not sauce-like, dribble in some water.

To serve: Retrieve herb bundle and stir in vinegar. Taste again and adjust with salt and pepper accordingly. Toss with cooked pasta and top with grated parmigiano-reggiano.