Ingredients:
- 2 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled, finely chopped (about 3/4 cup)
- finely grated parmesan (for serving)
Directions:
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 820.11 Kcal (3434 kJ) | ||
| Calories from fat | 255.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.38g | 44% | |
|---|---|---|---|
| Cholesterol | 79.47mg | 26% | |
| Sodium | 854.94mg | 36% | |
| Potassium | 1138.3mg | 24% | |
| Total Carbs | 91.62g | 31% | |
| Sugars | 10.7g | 43% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 42.87g | 86% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 160.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 132.5 Kcal (555 kJ) | ||
| Calories from fat | 41.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 44% | |
|---|---|---|---|
| Cholesterol | 12.84mg | 26% | |
| Sodium | 138.12mg | 36% | |
| Potassium | 183.9mg | 24% | |
| Total Carbs | 14.8g | 31% | |
| Sugars | 1.73g | 43% | |
| Dietary Fiber | 0.47g | 12% | |
| Protein | 6.93g | 86% | |
| Vitamin C | 1.5mg | 15% | |
| Iron | 0.3mg | 9% | |
| Calcium | 25.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Hearty Fettuccini Bolognese Sauce
Extra virgin olive oil, Onions, chopped, Chopped celery and 15 more.. -
Chicken Soup With Asparagus and Rice
Extra virgin olive oil, Onion, diced, Stalks celery, diced and 9 more.. -
Ribollita
Bacon , cut into 1/4-inch pieces, Extra virgin olive oil and 14 more.. -
Ribollita
Bacon , cut into 1/4-inch pieces and 15 more.. -
Smothered Beef Short Ribs
Olive oil, Beef short ribs, Salt and pepper to taste and 10 more.. -
Fantastic Beef Short Ribs
Beef short ribs, Olive oil, Salt and pepper to taste and 10 more.. -
Mom's Spaghetti Bolognese
Spaghetti, Olive oil, Bacon, diced, Onion, finely chopped and 12 more.. -
Ragu Bolognese
Extra virgin olive oil, Onions, finely chopped and 11 more.. -
Chicken Noodle Soup (Tyler Florence)
Extra-virgin olive oil, Onion, chopped and 19 more.. -
Cheeseburger Soup
Ground beef, Onion, chopped, Chopped celery and 9 more.. -
Roasted Butternut Squash Soup (Michael Chiarello)
Extra-virgin olive oil, Diced onion, Diced celery and 26 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
