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ingredients extra-virgin olive oil butter onions celery carrots garlic ground veal ground pork pancetta tomato paste tomatoes milk white wine veal stock thyme basil salt
Viewed: 38 - Published at: 9 years agoIngredients
- Ingredients
- 1/4 cup extra-virgin olive oil
- 4 Tablespoons Butter
- 2 medium onions, finely chopped
- 4 ribs celery, finely chopped
- 2 carrots, finely chopped
- 5 cloves garlic, finely chopped or thru press
- 1 pound ground veal
- 1 pound ground pork
- 4 ounces pancetta or slab bacon, run through the medium holes of the butcher's grinder
- 1 (6-ounce) can tomato paste
- 2 28 oz. can whole peeled tomatoes, crushed by hand, with juice
- 1 cup whole milk
- 1 cup dry white wine
- 2 cups veal stock
- 1 teaspoon fresh thyme leaves
- Extra herbs--basil, oregano, etc
- Salt and freshly ground black pepper
Method
- Directions
- In a 6 to 8 quart heavy-bottomed pot, heat the olive oil and butter over medium heat until hot. Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork and pancetta, increase heat to high, and brown the meat, stirring frequently.
- Add the milk until reduced out--about 10 mins.
- Add the tomato paste and tomatoes and simmer 15 mins. Add wine, broth and thyme. Boil, then simmer for 2 to 2 1/2 hrs...
- Season the ragu with salt and pepper, remove from the heat, and let cool if not using immediately. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month).
