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. In a large enameled-steel stock pot, render the lardons over medium heat until they are golden and crispy.
2. Remove browned lardons to a paper towel, add the mirepoix and sauté until soft.
3. Add one-third of the meat and brown completely. This is to make sure that the meat is browned and the water from the meat can evaporate more easily. This will facilitate a nice brown fond on the bottom of the pot
4. Once all the meat has been browned, return the bacon, add the wine, and scrape the bottom of the pot with a wooden spoon. Cook over medium heat until the wine has been completely reduced.
5. Add the crushed tomatoes, the milk, anchovy paste, herbs and seasonings. Bring to a boil, reduce to a bare simmer and simmer for 3½ to 4 hours, stirring every 30 minutes.
6. In the last 30 minutes, taste for seasoning and finish with a tablespoon of Balsamic vinegar.

Chef's Notes

• This will resemble a loose oatmeal consistency and will be loaded with flavor. This can be used for spaghetti and meat sauce, lasagna or baked ziti and freezes well.