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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Serve with fresh pasta if possible. Ingredients:
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 ounces pancetta or 4 ounces thick slab bacon, run through the medium holes of the butcher's grinder |
1 (6 ounce) can tomato paste |
1 cup whole milk |
1 cup dry white wine |
1 teaspoon fresh thyme leave |
salt & freshly ground black pepper |
Directions:
1. 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.
2. 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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