Bologna Chamber of Commerce Bolognese Ragu

Ingredients

• 1 lb ground beef/meatloaf mix
• 5 oz diced pancetta
• 1/2 Onion
• 1 carrot
• 1 celery stalk
• 1/2 cup red or white wine
• 1 cup tomato puree
• 1 tbsp double tomato paste
• 1/2 cup whole milk
• Beef broth (stock cube is fine)
• Olive oil
• Pureed chicken liver (optional)
• Italian sausage (optional)

Method

1. Melt pancetta in 3 tbsp olive oil
2. Add onion, carrot, and celery. Saute until softened, not browned
3. Raise heat, add ground meat. Brown until sizzling.
4. Pour in wine and evaporate.
5. Add tomato paste and puree.
6. Stir in one cup boiling broth.
7. Simmer, covered, 1.5 hours
8. Add milk, simmer additional 1.5 hours
9. Adjust salt and pepper