Classic Ragu Bolognese

• 1/2 cup heavy cream
• 10 ounces fresh fatback
• 1 cup small diced carrots
• 2/3 cup small diced celery
• 1 cup small diced onions
• 2/3 pound ground chuck
• 1/2 pound ground veal
• 1/2 cup dry white wine
• 1 tablespoon minced garlic
• 2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock
• 1 cup whole milk
• Salt and black pepper
• 1 pound fresh Tagliatelle pasta
• 1 ounce block Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped parsley
• Loaf of Italian bread

1. In a small sauce pot, bring the cream up to a simmer and reduce by 1/3.
2. About 6 tablespoons of cream should be remaining.
3. In a sauce pot, saute the fatback over medium heat, about 8 minutes, or until almost all the fat is rendered.
4. Stir in the carrots, celery, and onions.
5. Saute the vegetables for about 3 minutes or until the vegetables are translucent.
6. Increase the heat and stir in the chuck and veal.
7. Brown the meat for 5 minutes, or until the meat is medium brown in color.
8. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low.
9. Cook partially covered for 2 hours.
10. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated.
11. Stir in the reduced cream.
12. Season with salt and black pepper.
13. In a pot of boiling salted water, drop the fresh pasta.
14. Cook for 2 minutes and remove from the water.
15. Drain.
16. Toss the pasta with the sauce and mound in the center of the platter.
17. Garnish with grated cheese, parsley and serve with a loaf of bread.

heavy cream, fatback, carrots, celery, onions, ground chuck, ground veal, white wine, garlic, italian tomato, milk, salt, tagliatelle pasta, cheese, parsley, italian bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/classic-ragu-bolognese-recipe.html (may not work)