Batali Pasta Bolognese

• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons Butter
• 2 medium Onions
• 4 ribs Celery
• 2 Carrots
• 5 Garlic cloves
• 1 lb ground Pork
• 1 lb ground Veal
• 4 oz grnd bacon
• 1 4.5-ounce tube of Tomato Paste
• 1 C Whole Milk
• 1 C White Wine
• 1/2 C Parsley chopped
• Salt
• 1 1/2 pounds Fresh Taglietelle
• 1/2 cup freshly grated Parm

1. In a 6- to 8-quart heavy-bottomed pot, heat oil & butter over medium heat. Add the onions, celery, carrots, garlic, salt, cook about 5 to 7 minutes. Add the veal, pork, bacon & cook for 15 mins til meat is dark brown. Add tomato paste & cook for 3 mins. Add milk & cook til almost completely reduced. Add wine & bring to boil, reduce heat & simmer 2/3 hrs. Store in fridge covered for 1 week.
2. Add cooked pasta and 1/2 C pasta water to pan w/hot sauce. Add parm, oil, parsley. Stir til creamy.

olive oil, butter, onions, celery, carrots, garlic, ground pork, ground veal, bacon, tomato paste, milk, white wine, parsley, salt, fresh taglietelle, freshly grated parm

Taken from www.epicurious.com/recipes/member/views/batali-pasta-bolognese-52005401 (may not work)