Lago Bolognese
This classic, slow-cooked ragù is a Lago favorite, and easier to make than you would think. Beef, veal, pork and vegetables are simmered with marinara, red wine and aromatics and finished with a touch of mascarpone and fresh Parmesan.
Ingredients
- 1 lb ground veal
- 1 lb ground pork
- 1 lb ground beef
- 2 oz olive oil
- 1 cup minced onion
- ½ cup minced carrot
- ½ cup minced celery
- 12 cloves of garlic, minced
- 3 oz pancetta, small diced
- ½ cup heavy cream
- 3 cup marinara
- ¼ cup red wine
- 1 ½ cup chicken stock
- 4 oz grated Parmesan cheese
- ¾ cup mascarpone cheese
- ½ tbsp chopped fresh oregano
- 2 lb papparadelle
- Shaved Parmesan and fresh basil, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add onions, celery, carrots and garlic and cook until softened.
- Add veal, pork, and beef and stir to combine. Cook until browned. Remove meat and vegetables from the pot and set aside to drain.
- Add the pancetta to the empty pan and brown, stirring occasionally.
- Add the red wine and heavy cream. Cook to heat through and reduce slightly (about 5 minutes).
- Return the meat-vegetable mixture back to pot. Add the marinara and chicken stock.
- Cook on low heat for 1½-2 hours, stirring every 15-20 minutes.
- Stir in the mascarpone and grated Parmesan to finish.
- Boil the pasta according to package instructions. Toss with sauce and finish with shaved Parmesan and fresh basil.
Chef Tips!
For an added flourish (and texture), shallow-fry the basil in a saute pan with a half-inch of canola oil, then drain on paper towels.