Description

Thanks to Peggy Kasallis for this recipe!

Ragu alla Bolognese w/ beef and pork!

1/2 cup olive oil
1 medium yellow onion, finely chopped
4 medium garlic cloves, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 bunch parsley, finely chopped
1 pound ground beef
1 pound ground pork
2 (28 oz) cans chopped tomatoes (plus 1/2 can of water)
1 (6 oz) can tomato paste (plus one can of water)
2 tablespoons unsalted butter (1/4 stick)
1 1/2 tablespoons kosher salt
1 cup whole milk

1. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid over medium heat.  When oil shimmers, add onion and garlic, and cook until they are translucent (about 5 minutes). Season with salt and freshly ground black pepper. Add carrots, celery, and parsley and cook until tender (about 5 minutes).
2. Add ground pork and ground beef and stir to break up meat. Once meat starts to color (about 8-10 mins.), add tomatoes and water and stir until well mixed and tomatoes start to simmer (about 5 mins.).
3. Add tomato paste and water and butter, and stir until evenly mixed and butter is melted.  Add salt, and season well with freshly ground black pepper.
4. Add milk and mix until thoroughly incorporated.  Reduce heat to low and bring to a simmer.  Cook uncovered until sauce is thick and reduced by a quarter, about 60 minutes.

Inspired by this recipe: https://www.chowhound.com/recipes/ragu-alla-bolognese-10835