HOME

    OUR STORY

          
Brandon Natural Beef

           Our Rancher

           Our Cattle

           Product Quality & Safety


           Where to Find Us

    HOW TO BUY

           Bay Area - Zip Codes 94xxx

           Outside Bay Area - Rest of Country

    COOKING CORNER

           General Storage Tips

           General Cooking Tips

           Cooking BNB - Steaks

           Cooking BNB - Ground Beef

           BNB Recipes - Bolognese Ragu

    LEARN MORE

           Grass Fed Beef Info

           Grass Fed Beef Books

           Contact Brandon Natural Beef



     
           
 
     
    BNB Recipes - Deborah Dal Fovo's Bolognese Ragu'  
 
 
  ..................................................................................................................................................................................
 
 
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.”...

 
  ..................................................................................................................................................................................
 
  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


 
  ..................................................................................................................................................................................
 
 

-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.
 
© Brandon Natural Beef • San Francisco, CA • 94147 • PH 415.307.2144 • eathealthy@brandonnaturalbeef.com