Ragu Bolognese

By Janes_kitchen

Ingredients

• 5 TBL EV olive oil
• 3 TBL butter
• 1 carrot, finely diced
• 1 med onion, diced
• 1 rib celery, finely diced
• 1 clove garlic, sliced
• 1 LB veal, ground
• 1 LB pork, ground
• 1/4 LB pancetta or slab bacon,
• ground
• 1/2 tube tomato paste
• 1 C milk
• 1 C dry white wine
• kosher salt
• freshly ground black pepper
• Parmigiano-Reggiano, for grating

Preparation

Step 1

in 6-8 qt. heavy-bottomed sauce pan, heat olive oil & butter over
med heat
add carrot, onion, celery & garlic
sweat over med heat until vegetables are translucent & soft but not browned, abt. 10-15 min
add veal, pork & pancetta & stir into veggies
add meat over high heat, stirring to keep meat from sticking together
until browned

add tomato paste, milk & wine
simmer over med-low heat for 1 - 1 1/2 hrs
season w/ S & P to taste
remove from heat

when ready to use, cooked pasta should be added to a saucepan w/ appropriate amt. of hot bolognese & tossed so pasta is evenly coated
serve topped w/ grated cheese