pat's Recipe

Spaghetti Bolognese

Category: PASTA

1 box spaghetti
2 ounces pancetta
2 tablespons extra virgin olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
1 clove garlic, sliced
1/2 pound ground veal
1/2 pound ground pork
1/2 can (3 ounces) tomato paste
1/2 cup whole milk
1/2 cup dry white wine
1/2 teaspoon fresh thyme leaves
kosher salt to taste
freshly ground black pepper to taste
Parmigiano-Reggiano cheese, freshly grated

Grind pancetta in a food processor into medium sized pieces.
Heat olive oil in a 6-to-8-quart heavy bottomed pot, over medium heat until hot.Add pancetta, onions, celery, carrots, and garlic. Cook until the vegetables are translucent but not browned, about 5 minutes.
Add veal and pork and increase the heat to high. Brown the meat, stirring frequently.
Add tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. Season the ragu with salt and pepper.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Transfer ragu to a 12-to-14-inch saute pan and heat gently over medium heat.
Cook the spaghetti according to the package directions until al dente. Drain the spaghetti, then add it to the pan with the ragu and toss over medium heat until it is coated, about 1 minute.
Divide evenly among 6 to 8 warmed bowls and serve with grated cheese.

Serves 6 to 8.