Ragu Bolognese

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
4 tablespoons	60ml	Butter
2 tablespoons	30ml	Onions - finely chopped (medium)
4		Celery stalks - finely chopped
1		Carrot - scraped, chopped fin
5		Garlic cloves - sliced
1 lb	454g / 16oz	Ground veal
1 lb	454g / 16oz	Ground pork
1/2 lb	227g / 8oz	Ground beef
1/4 lb	113g / 4oz	Pancetta - ground
1/2 cup	118ml	Milk
1		Whole peeled tomatoes - (16 oz) - crushed by hand,
		With the juices
1 cup	237ml	Dry white wine
2 cups	474ml	Brodo - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 6- to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes.

Add the milk and simmer until reduced to nothing, about 10 minutes. Add tomatoes and simmer 15 minutes. Add the wine and Brodo, bring to a boil, lower the heat and simmer over for 2 to 2 1/2 hours. Season with salt and pepper to taste and remove from heat.

This recipe yields ?? servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B02) - from the TV FOOD NETWORK

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