Salvation Bolognese

Name: Salvation Bolognese
Ingredients: 1/4 cup olive oil; 2 onions; 2 stalks celery; 2 carrots; 6 ounces pancetta; 1 pound ground beef (or other ground meat); 1 pound ground pork (or other ground meat); 1/4 teaspoon nutmeg; cream, milk, or half and half

9 ingredients

5 steps

Ingredients

1/4 cup olive oil
2 onions
2 stalks celery
2 carrots
6 ounces pancetta
1 pound ground beef (or other ground meat)
1 pound ground pork (or other ground meat)
1/4 teaspoon nutmeg
cream, milk, or half and half

Directions

1

cream or milk Chop the onion, celery, and carrot very fine-I do this in the food processor since I'm making such a large batch. (If doing this, pulse and check frequently so you don't accidentally make a puree).
2

Heat the oil in a 5 quart skillet over medium and add the chopped vegetables. (If you are planning to use a slow cooker, you can just use a deep skillet as I do in the photographs). Sautee, stirring frequently, until the vegetables soften, about 10 minutes.
3

Add the wine, turn the heat to high, and cook until the the alcohol has evaporated (about 5 minutes).
4

Before portioning for the freezer, I chill in the fridge (as I try to avoid putting heated food into plastic containers). I generally portion into 1 1/2 cup portions which is very generous for about a pound of pasta. You will note the layer of congealed fat on top. That's OK.
5

Toss the ragu with the pasta and serve with plenty of grated parmesan cheese, and garnish with chopped parsley.