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PASTA BOLOGNESE


INGREDIENTS:

-6 ounces Pancetta, chopped
-1 lb ground pork
-1 lb lean ground beef
-1 medium yellow onion, chopped
-2 large carrots, chopped
-2 stalks celery, chopped
-8 cloves garlic, minced
-28 ounces canned tomatoes (I used San Marzano)
-4 tbsp butter
-2 tbsp olive oil
-1 cup milk
-1 cup beef broth
-1 cup white wine
-Freshly grated parmesan cheese
-Salt/pepper
-Pasta of choice (I used fresh fettuccine from Whole Foods)

INSTRUCTIONS:

1. In a large skillet, melt 2 tbsp butter & 1 tbsp olive oil together. Add pancetta, pork & beef. Break apart as it cooks & season with salt & pepper. Cook meat over medium-high heat until almost all of the liquid from the meat is absorbed, breaking apart constantly. Continue this until meat gets very brown (about 20-25 minutes). If there is still too much liquid & the meat isn't getting brown, don't worry. Just keep cooking until it does.

2. In a deep pot melt other 2 tbsp butter & 1 tbsp olive oil. Sauté garlic for 2-3 minutes. Add onion, celery & carrots. Season with salt & pepper. Cook, stirring frequently for 25-30 minutes, covered over medium-low heat.

3. To the deep pot, add all the browned meat, canned tomatoes, milk, beef broth & white wine. Now here comes to fun part... Simmer sauce partially covered over low heat for as long as you can. Stirring occasionally to ensure the bottom does not burn. I cooked mine for about 5 hours. The longer the better! But I suggest 5 hours at least.

4. Prepare your choice of pasta (I recommend using fresh) & toss with sauce. Top with LOTS of freshly grated parmesan.




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