Ragu Alla Bolognese

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 medium carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 2 medium onions, finely chopped
• ½ pound pancetta, finely chopped
• 1 pound lean ground beef
• 1 pound ground pork butt
• 1 tablespoon tomato paste
• 8 cups homemade or low-sodium beef broth
• 2 ½ cups whole milk
• 5 tablespoons butter
• Kosher salt and ground black pepper
• Cooked tagliatelle or pappardelle

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    707 calories; 51 grams fat; 20 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 43 grams protein; 156 milligrams cholesterol; 1065 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a large, deep saute pan, heat olive oil over high heat and add carrots, celery and onions. Cook, stirring, until vegetables are lightly browned, about 6 minutes. Add pancetta, and cook, stirring, 2 minutes. Add beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
2. Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
3. Add milk and butter, and continue to simmer very gently until milk is evaporated and sauce is very thick, about 1 1/4 hours. Season to taste with salt and pepper, and serve over tagliatelle or pappardelle.