TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 4 servings
LEVEL:

ingredients

  • 1/4 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
  • 1/2 pound beef, ground
  • 1/4 pound pancetta, ground
  • 1/2 cup milk
  • 1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
  • 1 cup dry white wine
  • 2 cups brodo
  • Salt and pepper
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      Directions

      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.

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      5

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      Read all 2 reviews

      • on March 31, 2012

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        Superb ragout. I wait adding garlic until the vegetables are translucent, so it does not burn. I add a pinch of nutmeg and heavy cream in the end.
        In addition, once mixed with tagliatelle, I add some of the starchy cooking water, butter and olive oil.

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      • on May 17, 2011

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        This recipe is so good. I have made this a number of times. It is also great to use when making lasagna. Its a great change from normal red sauce. Try it you won't be disappointed!

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