The weather is gonna be pretty crappy in Redding this weekend. So, stay inside and fill your home with the waft of comfort.
Ragu Bolognese
1/4 cup olive oil
4 tablespoons butter
2 onions, chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 lb. ground veal
1 lb. ground pork
1/2 lb. ground beef
1/4 lb. pancetta, minced
1/2 cup milk
1 (28 ounce) cans chopped tomatoes
2 tablespoons dried oregano
6 tablespoons chopped fresh basil
2 bay leaves
1 cup white wine
2 cups beef stock
Kosher salt and fresh-ground pepper, to taste
In a large heavy pot heat oil and butter.
Add onions, celery, carrots, garlic and cook until vegetables are translucent.
Add the meats and stir, cooking until no longer pink 10-15 minutes.
Drain excess fat from pan and return to heat.
Add milk and cook until almost dry, about 10 minutes.
Add tomatoes and herbs and simmer about 15 minutes.
Add wine and broth, bring to a boil.
Lower to simmer, and cook partially covered for 2 1/2 hrs., stirring every 30 minutes.
Season with salt and pepper to taste.
Serve with Tagliatelle or Pappardelle