Tuscan Beef Ragù

Ingredients

• 4 large carrots, finely chopped
• 1 stalk celery (bunch), finely chopped
• 2 jumbo yellow onions, finely chopped
• 2 cups extra-virgin olive oil (divided)
• 3 cups dry red wine (Burgundy style)
• 1½ cups warm water, for soaking porcini (reserve ~1 cup strained liquid)
• 2 cups beef demi-glace
• 1 cup tomato paste
• 2 lb ground beef (20% fat)
• 1 lb ground beef (50%)
• 1/2 lb ground veal (25%)
• 1/2 lb ground pork (25%)
• 1 cup whole milk (finish at the end)
• 1 oz dried porcini mushrooms (rehydrate, strain through fine filter)
• Sea salt & black pepper, to taste

Preparation

1. Finely chop carrots, celery, and onions into a uniform mirepoix.
2. In a large sauté pan, brown the ground meat in a little oil until well caramelized; season and reserve. Save the rendered fat.
3. Pressure/Instant Pot: Set to Sauté. Brown the ground meat; season and remove. Save the rendered fat.
4. In a heavy pot, warm the remaining oil with the saved fat. Sweat the mirepoix over medium-low heat until soft and lightly golden (≈ 30 minutes). Season.
5. Pressure/Instant Pot: Add remaining oil and fat. Sweat the mirepoix on Sauté until soft and lightly golden. Season.
6. Stir in tomato paste and cook 2–3 minutes to caramelize. Return the meat.
7. Pour in red wine and demi-glace. Tuscan + porcini: add ~1 cup strained soaking liquid. Simmer on low 1½–2 hours until reduced and glossy. Adjust seasoning and skim excess fat.
8. Pressure/Instant Pot: Deglaze with wine, add demi-glace (and porcini liquid if using). Seal; cook 35 min on High, natural release 15 min. Open; simmer on Sauté to adjust consistency. Season and skim fat.
9. Note is important to burn the alcohol content of the one for both method cited above it will help to remove acidity from the wine.
10. Bolognese milk finish: over low heat, stir in whole milk at the very end; do not boil.

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