Bolognese Ragu

By Heritage330

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 2 carrot, finely, diced
• 1 medium onion, diced
• 2 rib celery, finely diced
• 2 clove garlic, sliced
• 1 tablespoon miced flat leaf parsley
• 1 pound ground beef
• 1/2 pound veal, ground
• 1/2 pound pork, ground
• 1 cup dry white wine
• 3 tablespoons tomato paste
• 3/4 cup milk
• 1 1/2 cups low sodium beef broth
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• Pinch of finely grated nutmeg
• 3 ounces thinly sliced mortadleea, cut into 1/4 inch wide strips
• Pasta
• Parmigiano-Reggiano, for grating

Details

Servings 4

Preparation

Step 1

Heat the oil and butter in a dutch oven over medium heat. Stir in carrots, celery, garlic, onion, and parsley Reduce heat to medium and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes.

Add the beef, pork and veal and mix well with a wooden spoon or spatula to beak up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbley but still tender and not dry, 60 to 90 minutes. If the meat is browning too quickly, reduce the heat to low.

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated; 1 to 2 minutes. REduce the heat to medium and season with nutmeg, 1/2 tsp. salt and several grinds of pepper. Stir in milk and cook, stirring frequently, until most of it is absorbed; 2 to 3 minutes.

Dilute the tomato past in a small bowl with a spalsh of broth and poor it into the sauce. Mix well and the add remaining broth. Reduce the heat to low, cover partially, and cook the sauce at a gentle simmer, stirring occasionally, until it is thick and frgrant and the vegetables have more or less dissolved; 1 to 1 1/2 hours. Stir in cream and thinly sliced mortadella, about five minutes more.

Season to taste with salt and pepper. Serve with cooked pasta and grated cheese.