Ragu alla Bolognese (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Saute the pancetta in a Dutch oven (or high-sided pan) over medium-high heat for about 8 minutes (until the fat is rendered). Add the mirepoix (celery, carrots, onions) and sautee for a couple of minutes. Then add the beef and the veal and brown. Add the tomato paste. Don't dilute with water - you want to 'brown' the paste a bit. This gives it a rustic, roasted flavor. Add the wine and simmer for a few minutes. Gently add the milk and cream and simmer until the sauce is as thick as you like it. Salt and pepper to taste. Serve over a broad pasta like pappardelle and drink a Sangiovese di Romagna (Cesari) with it.

Ragu alla Bolognese
6 oz finely chopped pancetta (Try our Italian pancetta!) 6 oz ground veal 6 oz ground beef (leanest possible) 1 cup celery chopped 1 medium onion, chopped 1 carrot, chopped 1/2 cup dry white wine 1 Tbsp. tomato paste 1 cup whole milk (more or less depending on how much time you have to simmer it all down) 1/4 cup heavy cream Salt and pepper	Here's a classic recipe that should be in everyone's quiver. Saute the pancetta in a Dutch oven (or high-sided pan) over medium-high heat for about 8 minutes (until the fat is rendered). Add the mirepoix (celery, carrots, onions) and sautee for a couple of minutes. Then add the beef and the veal and brown. Add the tomato paste. Don't dilute with water - you want to 'brown' the paste a bit. This gives it a rustic, roasted flavor. Add the wine and simmer for a few minutes. Gently add the milk and cream and simmer until the sauce is as thick as you like it. Salt and pepper to taste. Serve over a broad pasta like pappardelle and drink a Sangiovese di Romagna (Cesari) with it.
Posted by Pat on December 13, 2006 6:59 PM