Ragu Bolognese

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 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. 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. 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).