Classic Ragu' Bolognese

• 2 tablespoons extra virgin olive oil
• 2 medium onions or 1 12 cups onions
• 2 carrots (cleaned or peeled finely chopped) or 1 12 cups carrots (cleaned or peeled finely chopped)
• 6 ounces 85% lean ground beef
• 6 ounces ground veal
• 3 ounces pancetta, thinly sliced, finely chopped or 3 ounces bacon
• 13 cup dry red wine
• 3 cups beef stock (divided) or 3 cups chicken stock (divided)
• 3 tablespoons tomato paste
• 1 cup milk (we leave out of recipe all together)
• 1 lb fettuccine

1. Heat oil in a large heavy pot over medium high heat.
2. Add onions, celery and carrots.
3. Saute' until soft 8 - 10 minutes.
4. Add beef, veal and pancetta; saute, breaking up with the back of the spoon, until browned.
5. about 15 minutes.
6. Add wine; boil 1 minute, stirring often and scraping up browned bits.
7. Add 2 1/2 cups stock and tomato paste; stir to blend.
8. Reduce heat to very low and gentle simmer, stirring occasionally, until flavours meld.
9. Season with salt and pepper.
10. Bring milk to a simmer in a small sauce pan; gradually add to sauce.
11. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4 cup to thin if needed.
12. DO AHEAD: Ragu' can be made 2 days ahead.
13. Chill uncovered and keep chilled.
14. Rewarm before continuing.
15. Bring large pot of water to boil.
16. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente.
17. Drain, reserving 1/2 cup of pasta water.
18. Transfer Ragu' to a large skillet over medium high heat.
19. Add pasta and toss to coat.
20. stir in some of the reserved pasta water by tablespoons if sauce seems dry.
21. Divide pasta among warm plates.
22. Serve with Parmesan cheese.

extra virgin olive oil, onions, carrots, ground beef, ground veal, pancetta, red wine, beef stock, tomato paste, milk, fettuccine

Taken from www.food.com/recipe/classic-ragu-bolognese-509344 (may not work)