Ragu Bolognese Recipe

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Ingredients:

Serving

1/4 cup extra virgin olive oil
2 medium onions, finely chopped
4 celery ribs, finely chopped
2 carrots, finely chopped
5 garlic cloves, finely chopped
1 lb ground veal
1 lb ground pork
4 oz pancetta or 4 oz thick slab bacon , run through the medium holes of the butcher's grinder
1 (6 oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 tsp fresh thyme leave
salt & freshly ground black pepper

Directions:

In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot. Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork and pancetta, increase heat to high, and brown the meat, stirring frequently. Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours.
Season the ragu with salt and pepper, remove from the heat, and let cool if not using immediately. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	412.64 Kcal (1728 kJ)
Calories from fat	319.99 Kcal
		% Daily Value*
Total Fat	35.55g	55%
Cholesterol	66.17mg	22%
Sodium	245.48mg	10%
Potassium	463.18mg	10%
Total Carbs	5.89g	2%
Sugars	3.18g	13%
Dietary Fiber	1.23g	5%
Protein	13.57g	27%
Vitamin C	3.5mg	6%
Vitamin A	0.1mg	3%
Iron	0.5mg	3%
Calcium	66.6mg	7%

Amount Per 100 g
Calories	224.9 Kcal (942 kJ)
Calories from fat	174.41 Kcal
		% Daily Value*
Total Fat	19.38g	55%
Cholesterol	36.06mg	22%
Sodium	133.8mg	10%
Potassium	252.45mg	10%
Total Carbs	3.21g	2%
Sugars	1.73g	13%
Dietary Fiber	0.67g	5%
Protein	7.39g	27%
Vitamin C	1.9mg	6%
Vitamin A	0.1mg	3%
Iron	0.3mg	3%
Calcium	36.3mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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