Classic Ragã¹ Alla Bolognese

• 4 tablespoons extra-virgin olive oil
• 4 ounces pancetta, finely diced (about A3/4 cup)
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 medium carrot, peeled, finely diced (about A1/2 cup)
• 1 rib celery, finely diced (about A1/2 cup)
• Kosher salt, to taste
• 1A1/2 pounds skirt steak, patted dry and cut into A1/4-inch cubes
• 4 ounces lean pork shoulder, ground
• 4 sage leaves
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 cup dry white wine
• 3 tablespoons double-concentrated Italian tomato paste
• 2 cups beef or chicken stock, divided
• 1A1/2 cups whole milk
• A1/4 pound (about 3 small) Parmesan rinds
• Pinch nutmeg
• Tagliatelle pasta
• Freshly grated Parmigiano-Reggiano cheese, for serving

1. 1. In a large, pot over medium heat, add 2 TBS of the olive oil. Add pancetta and cook, stirring until the fat begins to render out, 3 to 4 min. Add vegetables and season with salt. Cook, stirring often, until the vegetables begin to soften, 10 to 12 minutes. Transfer the mixture to a bowl and set aside.
2. 3. Return the pot to the stove over medium-high heat and heat the remaining 2 tablespoons of olive oil. Working in 2 batches, brown the skirt steak, 4 to 5 minutes for each batch. Remove the beef and transfer to a plate. Add the ground pork to the pot, break the pork into small clumps. Season it with salt and brown, 2 to 3 min.
3. 4. Place the sage, bay leaves and thyme in the center of a triple layer of cheesecloth. Gather up the edges and tie using kitchen twine to form a bouquet garni.
4. 5. Reduce heat to medium and return browned beef and reserved vegetable mixture to the pot with the bouquet garni and cook, stirring often, until most of the liquid has evaporated, 4 to 5 min. Deglaze the pan by adding the wine. Scrape the brown bits on the bottom of the pan. Reduce until all the liquid has evaporated and the contents have taken on a rich chestnut color, 10 to 12 min. Add the tomato paste and cook for 3 to 4 min.
5. 6. Add 1A1/2 cups of the stock and A1/2 cup of the milk and reduce by half, 12 to 15 min. Add the Parmesan rinds, nutmeg and remaining stock and milk, skimming any fat that rises to the surface, and continue cooking until the sauce has become very thick, 35 to 45 minutes. Season with salt and allow to cool. Remove and discard the bouquet garni. Make ahead: The sauce can be made up to 3 days ahead. Cover and chill. Toss with tagliatelle or the pasta of your choice and top with fresh-grated Parmigiano-Reggiano before serving.
6. Note: Freezing the skirt steak for 15 minutes before cutting makes it easier to handle.
7. Read more: http://www.tastingtable.com/cook/recipes/how-to-make-classic-ragu-alla-bolognese-recipe#ixzz3QpII7rRy

extravirgin olive oil, pancetta, yellow onion, carrot, celery, kosher salt, skirt steak, lean pork shoulder, sage, bay leaves, thyme, white wine, beef, milk, parmesan rinds, nutmeg, tagliatelle pasta, cheese

Taken from www.epicurious.com/recipes/member/views/classic-raga-alla-bolognese-53088171 (may not work)