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 stew626_2247011
san Dimas, CA
on May 21, 2013
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Amazing recipe! I have made this at least 7 times since watching it on the Chew! People say there isn't flavor they are not making it correctly ! Add salt and pepper to taste! People need to read! So delicious thanks Mario!
By spquisen_3329309
Gilbert, AZ
on March 13, 2013
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Saw Mario make this dish on The Chew a couple of weeks ago and had to make it. Based on the reviews I read, I made some changes and the bolognese was awesome. I used ground pork and lamb instead of veal. I also used a whole small can of tomato paste and a small can of tomato sauce. Since some reviewers also commented that it did not have much flavor, I add my own herbs - rosemary, basil and a little bit of Thyme. The recipe makes a lot particularly when you consider it has 2 lbs of meat, but I know we will enjoy eating the leftovers and also sharing with my family. Thanks Mario, another winner in my books.
By Sous-sous87
Inglewood, CA
on March 01, 2013
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I made this tonight and it was a lot of work for not much flavor. I have to figure out how to transform the leftovers into something more flavorful. The lack of spices is what ruins this dish. Disappointed.
Read all 52 reviews