Mario Batali Ragu Bolognese

Ingredients

For the Meat Sauce:

•1/4 cup extra virgin olive oil

•2 tablespoons butter

•2 medium onions (finely chopped)

•4 ribs celery (finely chopped)

•2 large carrots (finely chopped)

•5 garlic cloves (sliced)

•2 pounds meatloaf mix (ground chuck, veal and pork)

•4 ounces pancetta or slab bacon (finely chopped)

•1  – 4.5 ounce tube or 1 – 6 ounce can tomato paste

•1 cup whole milk

•1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

Directions

1In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter has melted.

2Add the onions, celery, carrots, and garlic. Season with salt and cook until the vegetables are translucent but not browned, about 8 to 10 minutes.

Add the ground meat and pancetta. Increase the heat to high and brown the meat, stirring frequently. Once browned, reduce the heat to medium and cook for an additional 10 to 15 minutes, or until the fat has rendered. There may be a shallow pool of fat in the pan but do not drain off or discard.

Add the tomato paste and cook for 2 to 3 minutes, or until the color is rusty orange.

Add the milk and cook for an additional 2 to 3 minutes.

Add the wine and bring the mixture to a boil.

Reduce the heat to low and simmer, uncovered, for 2 to 3 hours. Stir occasionally and take care to not burn the ragu. If the ragu appears dry over the 2 to 3 hour simmer, stir in 1/4 cup of water as frequently as needed.

Add salt to taste, remove from heat and let cool.