Name: Ragù Bolognese
Ingredients: 1 (28-ounce/794-g) can crushed tomatoes, or 1 (24-ounce/680-g) bottle passata di pomodoro; 1½ pounds (680 g) beef sirloin or half sirloin and half pork loin; ½ cup (120 ml) white wine; Salt and freshly ground black pepper; Fresh or dried tagliatelle or fettucine pasta; ¼ cup (60 ml) heavy cream; 2 tablespoons unsalted butter; 1 rib celery, finely diced; 1 carrot, peeled and finely diced; ½ onion, diced; 2 slices prosciutto, diced

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This and the sugo recipe are adaptations of somewhat more complicated recipes by Giuliano Bugialli. His are the only ragù recipes I’ve seen that call for snipping the meat into the pot with shears—a technique well worth trying out in this case, as it yields a pleasant nubby-shredded consistency that you wouldn’t get if using ground meat or by shredding larger pieces after