CookTeaser

RECIPE
taken directly from a Mario Batali Food Network recipe

Serves 2

A CookTale

More often than not, our eating decisions are “of the moment” – that is, unless we purchased something special, like fresh Sardines. Last evening was a case in point, nothing was preplanned and we were not in the mood to cope with a kitchen of pots and dishes. When I make a Pasta Sauce it’s always a full casserole’s worth, with ample leftovers to fill 8 ounce containers for freezing. My all-time culinary hero Mario Batali’s Ragu recipe is the source of the sauce I used, and I’m happy to share it.

INGREDIENTS

5 TB EVOO
3 TB Butter
1 Carrot, finely diced
1 medium Onion, diced
1 rib Celery, finely diced
1 clove Garlic, sliced
1 lb Veal, ground
1 lb Pork, ground
1/4 lb Pancetta or slab Bacon, ground
1/2 tube Tomato paste
1 cup Milk
1 cup dry white Wine
Kosher Salt and freshly ground Black Pepper
Parmigiano-Reggiano for grating

METHOD

1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the Olive Oil and Butter over medium heat. Add the Onions, Celery, and Garlic and sweat over medium heat until the Vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the Veal, Pork and Pancetta and stir into the Vegetables. Add the Meat over high heat, stirring to keep the Meat from sticking together until browned. Add the Tomato paste, Milk and Wine, and simmer over medium-low heat for 1 to 1-1/2 hours. Season with Salt & Pepper to taste, and remove from the heat.

2. When ready to use, the cooked Pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tossed so that the pasta is evenly coated by the ragu.