Ridiculous Bolognese Sauce With Rigatoni

• 3 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 1 celery, chopped
• 1 carrot, chopped
• 1 yellow onion, chopped
• 4 large cloves fresh garlic
• 12 lb beef chuck or 12 lb beef brisket, chopped
• 12 lb boneless pork shoulder, chopped
• 2 ounces prosciutto, chopped
• 2 ounces pancetta, chopped
• 2 tablespoons tomato paste (Dilited in 1/2 cup of water)
• 14 cup tomato puree
• 1 cup dry red wine
• 1 cup meat stock
• 1 cup heavy cream
• 12 cup of fresh grated locatelli cheese
• salt & pepper

1. In a large saute pan, melt the butter with the olive oil over medium heat.
2. Add the celery, carrot and onion and saute until softened and lightly golden, about 15 minutes.
3. Add the beef, pork, prosciutto and pancetta and saute.
4. Stirring often unitl the meats lose all their redness.
5. After about 10 Minutes stir in tomato paste, tomato puree and wine and cook until the wine is fully absorbed into the meats, about 10 to 15 minutes.
6. Add the 1 cup of stock and the cream.
7. Cover and reduce heat to lowest setting and let simmer for 2 1/2 hours.
8. Add more stock over time if required.
9. (I sometimes add more wine) :).
10. Stir in grated cheese 5 minutes prior to serving.
11. Serve over al dente Rigatoni or Tagliatelle and if you want, A nice helping of garlicy broccoli rabe!

unsalted butter, extra virgin olive oil, celery, carrot, yellow onion, garlic, beef chuck, pork shoulder, pancetta, tomato paste, tomato puree, red wine, meat, heavy cream, locatelli cheese, salt

Taken from www.food.com/recipe/ridiculous-bolognese-sauce-with-rigatoni-357635 (may not work)