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CHEF CORY BAHR’S RAGU BOLOGNESE
4 lbs. ground beef 80/20 In a 12 qt. heavy enameled pot, heat the olive oil until it begins to shimmer. Add bacon and stir
1 lb. smoked bacon, chopped constantly with a wooden spoon until it begins to render slightly. Now it’s time to add the beef….
don’t rush it, take your time and break up large chunks. Brown all of the meat very well. This will
¾ cup tomato paste
take 20-25 minutes of constant attention. You will realize a deep, rich flavor from proper browning.
3 cups diced sweet yellow onion
(about 2)
Now that you’ve browned the meat, it’s time to add the tomato paste. Clear an opening in the
1 cup diced celery center of the pot and caramelize the paste until it changes to a bright red, around 1-3 min. Fold
1 ½ cup diced carrot the clove, carrot, onion, and celery into the browned meat and cook 10-12 minutes until vegetables
28 oz. crushed plum tomatoes, are tender.
canned is preferable
1 qt. beef stock Add the wine and reduce by half on medium/high heat. Now, add stock, crushed tomatoes, sage,
salt, and pepper and reduce heat to medium. Slowly simmer for 1.5-2 hours stirring every 10-15
2 cups dry red wine, Chianti works
minutes to prevent burning.
well (drink the rest with dinner)
3 tsp. ground clove Using a ladle, skim off some of the fat that has collected on the surface of the ragu. Add milk and
5 sprigs fresh sage tied with butter and combine well.
butcher’s twine
2 tbsp. Diamond Crystal Kosher You can now use it right away or cool and freeze for later use. Be sure to garnish with lots of
Salt, more may be needed freshly shaved parmesan!
1 cup whole milk
4 oz. butter
1 tbsp. freshly ground black pepper
½ cup virgin olive oil
MONROE-WEST MONROE
Discover Monroe-West Monroe, a destination where the natural resources are as rich
as the flavors, where the entrepreneurial spirit initially found skies to climb and where
you’re welcome to play outside the lines.
800-843-1872 | Monroe-WestMonroe.org
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