5 tablespoons olive oil
1/4 teaspoon red pepper flakes
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped onion
4 garlic cloves, thickly sliced
1 large bay leaf
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh basil
2 ounces finely diced prosciutto
1/4 pound ground veal
1/4 pound ground lamb
1/4 pound ground beef
1/3 cup red wine
1/2 cup Tomato Sauce (see page 225)
2 tablespoons tomato paste
2 cups Chicken or Beef Stock (see page 228 or 230)
Salt and pepper to taste
Bolognese Meat Sauce
Ragu Di Carne
Serves 4 to 6
Heat the oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage, and basil and cook for 2 minutes, stirring constantly. Reduce the heat to medium-low and cook 10 minutes more, stirring occasionally.
Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice.
If you like your sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper.