Ragu Alla Bolognese

• 3 oz pancetta or bacon, chopped
• 4 TBS butter
• 2 TBS olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• 1 carrot, minced
• 1 rib celery, chopped
• 1/2 lb ground beef (or sub ground pork)
• 1/2 lb ground pork
• 1 1/2 C dry white wine
• 1 1/2 C chicken stock
• 3/4 tsp salt
• 2 TBS tomato paste
• 1/4 tsp grated nutmeg
• 1/4 tsp fresh black pepper
• 1/2 C milk

1. 1. in a large saucepan, cook the pancetta over moderate heat until golden (about five min). Remove the pancetta and discard the fat.
2. 2. Heat the butter and oil in the same pan over moderately low heat. Add the onion, garlic, carrot, and celery to the pan and cook, sitrring occasionally until the vegetables have softened (about ten min.).
3. 3. Add the pancetta, ground beef, and pork. Cook, breaking up the meat, until browned (about five min).
4. 4. Add the wine. Increase the heat to high and simmer until almost evaporated. Stir in the stock and salt and cook at a bare simmer, stirring occasionally, until almost all of the liquid has evaporated (about 2 1/2 hours). Stir in the tomato paste, nutmeg, pepper, and milk in to the ragu and simmer 15 min longer.

bacon, butter, olive oil, onion, garlic, carrot, celery, ground beef, ground pork, white wine, chicken, salt, tomato, nutmeg, black pepper, milk

Taken from www.epicurious.com/recipes/member/views/ragu-alla-bolognese-50029101 (may not work)