Ragu Bolognese

• 21/2 tablespoons unsalted butter
• 1 tablespoon plus 1 teaspoons of extra-virgin olive oil.
• 11/4 cuts finely chopped onion (about 1 large onion)
• 3/4 cup finely chopped carrot (about 1 large carrot)
• 3/4 cup finely chopped celery (about 11/4 stalks)
• 1 1/4 pounds ground chuck
• 10 ounces of ground pork
• 21/4 teaspoons course salt
• 21/2 cups of milk
• 1/8 to 1/4 teaspoon freshly grated nutmeg
• 11/4 cups dry white wine
• 21/4 cups homemade or low-sodium canned chicken stock
• 21/2 cups canned diced plum tomatoes with juice.
• Freshly ground pepper

1. 1. Heat butter and oil in a large Dutch oven or heavy-bottom 6-quart pot over medium heat until butter is melted. Add, onion, celery, and carrot; cook, stirring frequently, until vegetables are soft and light golden brown, 8 to 11 minutes.
2. 2. Add ground chuck and pork to pot; stir, breaking up meat with a fork. Add salt, and continue cooking, stirring occasionally, until meat is cooked through but not browned, about 5 minutes more.
3. 3. Gradually add milk; bring mixture to a simmer, then reduce heat to medium low. Add nutmeg to taste, and gently simmer until milk has completely evaporated, about 20 minutes. (Any remaining liquid will be yellowish and clear.)
4. 4. Add wine; simmer until liquid is reduced by half, about 15 minutes. Stir in stock; simmer until liquid is reduced by half, about 30 minutes. Add tomatoes and juice; simmer, stirring occasionally, until fat has risen to the top and sauce is thick and meaty, 60 to 70 minutes. Season with pepper. Let sauce cool slightly.

unsalted butter, extravirgin olive oil, cuts, carrot, celery, ubc, ground pork, course salt, milk, ubc, white wine, chicken stock, tomatoes, ground pepper

Taken from www.epicurious.com/recipes/member/views/ragu-bolognese-50064427 (may not work)