Classic Ragu Bologenese

Recipe Ingredients

1/2 cup	118ml	Heavy cream
10 oz	284g	Fresh fatback
1 cup	110g / 3.9oz	Small-diced carrots
2/3 cup	73g / 2.6oz	Small-diced celery
1 cup	62g / 2.2oz	Small-diced onions
1 tablespoon	15ml	Minced garlic
2/3 lb	302g / 10oz	Ground chuck
1/2 lb	227g / 8oz	Ground veal
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Italian tomato paste - diluted in
10 tablespoons	150ml	Meat stock
1 cup	237ml	Whole milk
1 lb	454g / 16oz	Fresh Tagliatelle pasta
1		Parmigiano-Reggiano cheese
2 tablespoons	30ml	Finely-chopped parsley
1		Italian bread

Recipe Instructions

In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining.

In a sauce pot, saute the fatback over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Saute the vegetables for about 3 minutes or until the vegetables are translucent. Increase the heat and stir in the chuck and veal. Brown the meat for 5 minutes, or until the meat is medium-brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours.

From time to time stir in a tablespoon or so of the milk, by the end of the two hours all the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.

In a pot of boiling salted water, drop the fresh pasta. Cook for 2 minutes and remove from the water. Drain.

Toss the pasta with the sauce and mound in the center of the platter. Garnish with grated cheese, parsley and serve with a loaf of bread.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2376 broadcast 10-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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