Ragu Bolognese

Ingredients

• 2 large carrots, peeled and diced
• 2 stalks of celery, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 6-8 oz thick cut bacon, cut into lardons (about 6 slices)
• 1 C wine
• 1½ lbs ground beef
• 1½ lbs ground pork
• 2 cans San Marzano peeled tomatoes (28-oz can), crushed
• 12 oz evaporated milk (one small can)
• 1 tbs anchovy paste
• 1½ tsp kosher salt
• 1 tsp ground black pepper
• 2 bay leaves
• 3 branches fresh basil
• 2 tbs parsley
• 1 tsp thyme
• ½ tsp oregano
• 1 tbs Balsamic vinegar

Directions

1. Render Bacon: In a large enameled steel stockpot over medium heat, render lardons until golden and crispy. Remove to paper towels.
2. Sauté Mirepoix: Add mirepoix to the pot and sauté until soft.
3. Brown Meat: Add meat in thirds, browning each batch completely to allow moisture to evaporate and build a deep fond.
4. Deglaze: Return bacon to the pot. Add wine and scrape the bottom with a wooden spoon. Cook until the wine is completely reduced.
5. Build Sauce: Add crushed tomatoes, milk, anchovy paste, herbs, and seasonings. Bring to a boil, then reduce to a bare simmer.
6. Simmer: Cook 3½-4 hours, stirring every 30 minutes.
7. Finish: During the final 30 minutes, adjust seasoning and finish with 1 tbs balsamic vinegar.

Chef's Notes

• The finished sauce will have a loose oatmeal-like consistency and be deeply flavorful.
• Ideal for spaghetti with meat sauce, lasagna, or baked ziti.
• Freezes well for future use..

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