Bolognese Ragu - GG's Kitchen

This is a wonderful, authentic Italian bolognese sauce, adapted from a recipe by the legendary Marcella Hazan. This just might be the last bolognese recipe you will make, unless of course, you try my Bellagio Lasagne! Actually I prefer this recipe here, when serving with linguine or tagliatelle. However, when making lasagne, I prefer the Bellagio Ragu Sauce. You will just have to try both, decide for yourself and make sure to let me know.

INGREDIENTS
3 Tbs. olive oil
5 Tbs. butter
4 Tbs. each onion, carrot, celery, finely chopped
3/4 lb. lean ground beef
2 oz. pancetta, finely diced
1 cup dry white wine
1/2 cup whole milk
1/4 tsp. freshly grated nutmeg
2 cups canned whole, peeled, San Marzano tomatoes, with their juices, coarsely chopped
1/2 cup freshly grated Parmesan cheese
1 lb. taglietelle, linguine or rigatoni

DIRECTIONS
First, heat the olive oil and 3 Tbs. of the butter in a Dutch oven over, medium-high heat. Then, add all of the onions and sauté, until they have turned a light golden color. Next, add the carrots and celery, and continue sautéing for an additional 5-10 minutes.

Then, add the pancetta and ground beef, breaking it up with a wooden spoon and sauté for a bit. When the meat is fully browned, add the wine and simmer, stirring occasionally, until it has totally evaporated. Add the milk and the nutmeg; continue to cook, occasionally stirring the sauce, until most of the milk has evaporated.

Finally, add the tomatoes and stir, once it comes to a boil, turn the heat to low. Simmer uncovered for two to three hours, stirring occasionally.

When ready to serve, reheat the sauce and cook the pasta in large pot of boiling, salted, water for about 10-12 minutes or until al dente. Make sure to check your package directions since the timing can differ significantly, from brand to brand. Drain the pasta and toss with the remaining butter. Then, add the sauce, toss to mix well and add the freshly grated cheese to taste.

NOTE:
Although very rare in my house, if you have any leftovers, this sauce freezes quite well.