Mario Batali's Fettuccine Bolognese

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 medium onions, chopped
• 2 cups chopped celery
• 6 garlic cloves, chopped
• 1 lb ground veal
• 1 lb ground pork
• 4 ounces pancetta or bacon, finely chopped

• 2 (14 1/2 ounce) cans whole tomatoes, in juice

• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1/2 cup whole milk
• 5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
• 12 ounces fettuccine
• 1 cup freshly grated parmesan cheese

Directions

1. 1

   heat oil in heavy large pot over medium heat.

2. 2

   Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.

3. 3

   Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.

4. 4

   Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.

5. 5

   Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.

6. 6

   Season to taste with salt and pepper.

7. 7

   Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.

8. 8

   Drain.

9. 9

   Add fettuccine to pot with ragu and toss to blend.

10. 10

    Transfer to large bowl.

11. 11

    Sprinkle with 1/2 cup Parmesan.

12. 12

    Serve, passing remaining Parmesan seperately.