Ragu Bolognese

As you can probably guess, Claudia isn’t writing this post. My name is Caroline and I’m stepping in to share one of my recipes from my foodie blog. My blog is dedicated to my mom and the recipes she passed along — and a few of my own that I’ve whipped up over the years. Since “A Toast To Me!” is dedicated to wine and beer, I thought I would share a recipe that uses wine as an ingredient: Ragu Bolognese.

For this dish, I opened up a 2006 The Brander Vineyard Santa Ynez Valley Sauvignon Blanc. But, any dry white wine is good. If you like red wines, you can substitute the red for the white wine. The secret to this dish is the sauce. It should simmer for at least 1-1/2 to 2 hours. Take my advice and taste it before you start to simmer, that way you can add your seasonings to taste and the flavors can blend in. If you add your seasoning after simmering, it won’t be as good. I also think the better the wine, the better the sauce. Another tip, while you may want to use other readily available pasta noodle, use the tagliatelle or another wide noodle. By the way, the Sauvignon Blanc pairs well with the ragu. If you like this recipe, you can find other recipes on “My Mama’s Recipes and a Few of My Own” at http://mamasrecipesandafew.wordpress.com Enjoy!
Ingredients
5 tablespoons extra-virgin olive oil
3 tablespoons butter
3 cloves of garlic,
1 medium onion, diced
1 carrot, finely, diced
1 celery stalk, finely diced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/3 cup tomato paste
1 cup milk
1 cup dry white wine
2 bay leaves
1 tablespoon Italian seasonings
Kosher salt and freshly ground black pepper
1 pound tagliatelle
Finely grated Parmesan (for serving)

Directions
In a large heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add garlic and cook until fragrant. Add the onions, carrots and celery and sweat over medium heat until the vegetables are translucent and soft but not browned. Add the veal, pork and pancetta and stir into the vegetables. Stir to keep the meat from sticking together until browned. Add the tomato paste, milk and wine. Add bay leaves and seasonings. Add salt and pepper, to taste. Simmer over low heat for 1 1/2 to 2 hours. When sauce is ready, prepare the pasta as directed. Add to a saucepan the pasta and an appropriate amount of sauce. Toss the pasta so it is evenly coated by the ragu. Serve. Top with grated Parmesan.

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