Ragu Bolognese
By: Anonymous
Published: Saturday, February 13, 2010 - 7:45am

Ingredients




cup extra-virgin olive oil
4 tablespoons butter
2 mediums onions finely chopped
4 celery stalks finely chopped
1 carrot scraped, chopped fin
5 garlic cloves sliced
1 pound ground veal
1 pound ground pork
pound ground beef
pound pancetta ground
cup milk
1 can whole peeled tomatoes - (16 oz) crushed by hand,
with the juices
1 cup dry white wine
2 cups Brodo (see recipe)
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 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. 2 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.