Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 1 carrot, finely, diced
- 1 medium onion, diced
- 1 rib celery, finely diced
- 1 clove garlic, sliced
- 1 pound veal, ground
- 1 pound pork, ground
- 1/4 pound pancetta or slab bacon, ground
- 1/2 tube tomato paste
- 1 cup milk
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
Directions
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.



















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By doll1107
Bloomfield, NJ
on January 08, 2012
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Made this for New Years Eve dinner with friends - I followed the recipe exactly and it was amazing!
By hardlyhousewives
on December 01, 2011
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So delicious! I made mine very similar, except used red wine and beef instead of Veal. you can check it out at hardly housewives.
By LARAFMAGIC
FLORIDA
on November 06, 2011
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While I personally believe Mario to be an incredible Italian chef with great knowledge of reginal Italian cuisine, this recipe is an bastardized version for americans. If you leave out the wine, garlic, pancetta, olive oil and tomato paste, then add 12 more tablespoons of butter and follow
the recipe, its would be perfect! I tried it and sorry Mario, not terrible, but not terrific either!
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