Page 141 - My Cookbook

INGREDIENTS
2 Tbls extra virgin olive oil
3 Tbls unsalted butter
1/2 cup yellow onion, finely minced
1/2 cup carrots, finely minced
1/2 cup celery, finely minced
1/2 cup (2-3 oz) pancetta, finely minced
1 pound ground beef chuck
1/2 cup Chianti red wine
3 Tbls concentrated Italian tomato paste,(comes in a tube)
3 cups chicken broth
1/2 cup whole milk
1/2 cup freshly grated parmesan reggiano*
1 pound pasta
Bolognese Ragu

Pasta
Prep 15 minutes ∙ Cook 2 hours 20 minutes ∙ Makes 6 servings ∙ Difficulty Easy
DIRECTIONS
Make the Ragu:
Heat the oil and 2 Tbls butter in a dutch oven or soup pot over medium heat. As soon as the butter begins to foam, add the minced vegetables. Cook, stirring occasionally until vegetables have a nice golden color, about 5 minutes. Add the pancetta and cook 5 minutes. Add the ground beef and raise heat to high, and cook. stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed.
Add the wine, and cook, stirring until almost all of it has evaporated. Season with salt and pepper. Dilute the tomato paste in the chicken broth and add to the the meat vegetable mixture. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth if it looks too dry.
Add the milk, partially cover, and simmer 10 to 15 minutes longer. Taste and adjust seasoning. Turn off heat.
Bring a large pot of salted water to a boil over high heat, Add the pasta and cook until pasta is tender but still firm to the bite. Drain pasta and