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
- 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).
- 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.).
- 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.
- 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.