Meat Ragù

MEAT RAGÙ

I don't think there is anything better on a cold winter's night than a piping hot bowl of Bolognese. And today I'll be sharing with you my favorite recipe for this delicious Meat Ragù.

Serves 6 to 8

4	ounces pancetta, finely chopped
2	tablespoons unsalted butter
1	large yellow onion, peeled and finely chopped
3	celery stalks, finely chopped
2	medium carrots, peeled and finely chopped
4	cloves garlic, peeled and minced
1	pound ground beef
1	pound ground pork
½	cup medium-bodied red wine, such as Chianti Classico
1½	quarts homemade beef stock, or low-sodium canned beef broth
2	tablespoons tomato paste
½	cup milk
	Kosher salt and freshly ground black pepper
2	pounds fettucini or tagliatelle, cooked according to the package instructions
2	tablespoons fresh flat-leaf parsley, coarsely chopped
	Parmigiano-Reggiano, freshly grated, for garnish

1.  In a large pot or Dutch oven, cook the pancetta over medium heat until golden and crispy, 5 to 8 minutes. Melt in the butter and add the onion, celery, and carrots. Reduce the heat to medium-low, and cook, stirring often, until the onions are translucent, about 5 minutes. Toss in the garlic, ground beef, and ground pork. Brown the beef and pork well, stirring often.

2.  Pour in the wine and deglaze the pot by using a spoon to scrape up any browned bits stuck to the bottom. Stir in the stock and tomato paste. Bring the sauce to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce is thick and flavorful, 2 to 3 hours.

3.  Remove the sauce from the heat and stir in the milk. Season to taste with salt and black pepper. Toss the sauce into the cooked pasta, along with the parsley and some grated Parmigiano-Reggiano cheese. Garnish with additional cheese and serve.