Ingredients
- 1/4 cup extra-virgin olive oil
- 2 medium onions, finely chopped
- 4 ribs celery, finely chopped
- 2 carrots, finely chopped
- 5 cloves garlic, finely chopped
- 1 pound ground veal
- 1 pound ground pork
- 4 ounces pancetta or 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 leaves
- Salt and freshly ground black pepper
- 1 recipe Green Pasta Dough, recipe follows
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).
Toss with the green tagliatelle and serve, garnished with cheese, if desired.
Green Pasta Dough:
- Salt
- Ice cubes
- 1 cup packed spinach, cleaned
- 5 large eggs
- 3 1/2 cups all-purpose flour, plus extra for kneading
Bring 3 quarts of water to a boil in a large pot, and add 1 tablespoon salt. Set up an ice bath next to the stove. Blanch 1 cup packed spinach leaves in the boiling water for 45 seconds, then remove with tongs or a slotted spoon and immediately plunge into the ice bath to cool for 2 minutes. Drain the spinach and squeeze dry in a kitchen towel, removing as much moisture as possible. Chop the spinach very fine and combine with the eggs in a small bowl. Stir well until as smooth as possible.
Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the egg and spinach mixture to the well. Begin to incorporate the flour into the egg and spinach mixture, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour, as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
Use the wider cutter attachment of the pasta machine to cut the sheets into 1/2-inch-wide strips. Or, to cut the pasta by hand, cut each sheet of pasta into 10-inch lengths. Brush lightly with flour, then roll up the sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
Cook pasta in a large pot of boiling salted water until al dente.
Yield: about 1 1/4 pounds
Photo: Ragu Bolognese Recipe













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By adnazos_4715843
Chicago, IL
on October 03, 2011
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I love Mario Batali, everything he does in the kitchen is ART!!! I make this recipe all the time for my family (its my husband's fav because it is so easy and fool proof. I can make it by hart now no need for me to look at this recipe anymore! If I could give this more stars I would. Perfect dish for the fall cooler weather too. Thank you Mario for making me an "Italian chef", or at least I've got my family fooled!
By gretch0331
San Diego
on January 22, 2011
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Some of the substitutions I read about make me cringe! This recipe is FANTASTIC! I added some fresh oregano I had, and the meat I picked up from the butcher was a mix of ground pork/veal/beef. I was thinking meatballs. I also had sliced pancetta, so I diced it up.
I love Mario Batali's recipes! Very authentic!
NEWSFLASH-- To the "boiled meat" guy: the recipe DOES say to brown the meat.
By Cicely1570
middleboro, MA
on January 04, 2011
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I have just made a happy mistake; I was going to make stuffed cabbage but started cooking the meat without thinking. Now what do I do, make bolongese sauce! So after the fact I am looking here to see if I was on the mark, Mario's Ragu Bolognese Sauce pops up. The difference is I used a jar of RAGU, all I had on hand and followed what I had seen Ann Burrell do on her show. It was delicious and spicy. Thank you Mario for introducing us to Ann. I know this is not the review people are looking for but it shows you can make a good thing out of a mistake and a jar of Ragu plus a little food TV knowledge.
Read all 14 reviews