Ragù alla Bolognese (quicker)

(Unedited)

This is my sister’s version of Bolognese sauce with slight modifications. We often make this version because it needs to simmer for only 45 minutes rather than the 3 to 4 hours required for the official Bolognese recipe.

2 Tbsp extra virgin olive oil

1 Tbsp butter

1 rosemary sprig

1 bay leaf

1 mashed garlic clove

1 cup onions, finely chopped

1 cup celery, finely chopped

1 cup carrots, finely chopped

1 lb chopped sirloin

1 cup red wine

1 (28-oz) can Cento Certified San Marzano tomatoes (not the organic variety)

 

1.     Sauté chopped sirloin in 1 tablespoon olive oil until slightly pink.

2.     Add red wine and cook until it evaporates.

3.     Remove meat and set aside.

4.     Add remaining 1 tablespoon olive oil and cook onions, celery, and carrots until wilted slightly.

5.     Add tomatoes and their juice (squeeze tomatoes using your hand), and partially cooked meat, and then barely simmer uncovered for 45 minutes.