This is adapted from Mario Batali and used for Lasagna Bolognese

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Name: Ragu Bolognese for Lasagna (Boom)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Italian
Ingredients: 0.25 cup extra-virgin olive oil; 4 tablespoons Butter; 2 medium Onions finely chopped; 4 stalks celery finely chopped; 1 carrot scraped and finely chopped; 5 cloves Garlic sliced; 1 pound veal ground; 1 pound pork ground; 0.5 pound beef ground; 0.25 pound pancetta ground; 0.5 cup milk enough to feed baby; 1 16-oz can whole peeled tomatoes crushed by hand, with the juices; 1 cup Dry white wine; brodo; 1 Salt and pepper

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INGREDIENTS

0.25 cup extra-virgin olive oil
4 tablespoons Butter
2 medium Onions ; finely chopped
4 stalks celery ; finely chopped
1 carrot ; scraped and finely chopped
5 cloves Garlic ; sliced
1 pound veal ; ground
1 pound pork ; ground
0.5 pound beef ; ground
0.25 pound pancetta ; ground
0.5 cup milk ; enough to feed baby
1 16-oz can whole peeled tomatoes ; crushed by hand, with the juices
1 cup Dry white wine
brodo
1 Salt and pepper

Servings

INSTRUCTIONS

In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes. Add the milk and simmer until reduced to nothing, about 10 minutes. Add tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat and simmer over for 2 to 2 1/2 hours. Season with salt and pepper, to taste and remove from heat.

NOTES

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Ragu Bolognese for Lasagna (Boom)

0.25 cup extra-virgin olive oil
4 tablespoons Butter
2 medium Onions finely chopped
4 stalks celery finely chopped
1 carrot scraped and finely chopped
5 cloves Garlic sliced
1 pound veal ground
1 pound pork ground
0.5 pound beef ground
0.25 pound pancetta ground
0.5 cup milk enough to feed baby
1 16-oz can whole peeled tomatoes crushed by hand, with the juices
1 cup Dry white wine
 brodo
1 Salt and pepper

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Nutrition

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Serving Size: 1 Serving (651g)
Recipe Makes: 4

Calories: 1125
Calories from Fat: 764 (68%)

Amt Per Serving		% DV

	Total Fat 84.9g	113 %
	Saturated Fat 30.7g	153 %
	Monounsaturated Fat 38.7g
	Polyunsanturated Fat 7.5g
Cholesterol 273.8mg		84 %
Sodium 867.1mg		30 %
Potassium 1581.6mg		42 %
Total Carbohydrate 15.3g		5 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 11.9g
Protein 62.7g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1125

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