Bolognese Sauce (Ragù Alla Bolognese)

orderisda.org

Lorena Liongson

2 pounds ground beef (80% or less fat)

¼ pound speck (cut ¼″ thick), ¼″ dice (Speck is a smoked prosciutto)

1 large Vidalia onion (or 2 large yellow onions)

1 teaspoon sugar (for sauteing onions)

4 tablespoons canola oil (for sauteing)

3 carrots, ¼″ dice

3 celery stalks, ¼″ dice

4 garlic cloves, smashed then diced

5 bay leaves (remove after cooking)

1-½ tablespoons thyme

¼ teaspoon dried red pepper flakes

1 tablespoon dried basil

1 cup full bodied red wine (Primativo, Montepulciano, Chianti, etc.)

1 28-ounce can Tuttorosso crushed tomatoes

1 6-ounce can tomato paste

1 cup heavy cream

Directions at orderisda.org

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