Classic Ragu' Bolognese

Name: Classic Ragu' Bolognese
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4-6 pasta, 4-6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium onions or 1 1/2 cups onions; 2 carrots (cleaned or peeled finely chopped) or 1 1/2 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; 1/3 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

Submitted by oilpatchjo

"A complementary dish to serve with pasta from Bon Appe'tit."

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Ready In:: 2hrs 30mins
Ingredients:: 11
Yields:: 4-6 pasta
Serves:: 4-6

ingredients

2 tablespoons extra virgin olive oil
2 medium onions or 1 1/2 cups onions
2 carrots (cleaned or peeled finely chopped) or 1 1/2 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
¹⁄₃ 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

directions

Heat oil in a large heavy pot over medium high heat. Add onions, celery and carrots. Sauté' until soft 8 - 10 minutes. Add beef, veal and pancetta; sauté, breaking up with the back of the spoon, until browned. about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gentle simmer, stirring occasionally, until flavours meld. Season with salt and pepper.
Bring milk to a simmer in a small sauce pan; gradually add to sauce. 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.
DO AHEAD: Ragu' can be made 2 days ahead. Chill uncovered and keep chilled. Rewarm before continuing.
Bring large pot of water to boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup of pasta water. Transfer Ragu' to a large skillet over medium high heat. Add pasta and toss to coat. stir in some of the reserved pasta water by tablespoons if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan cheese.

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RECIPE SUBMITTED BY

oilpatchjo

Canada

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the  one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>

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