RAGU A LA BOLOGNESE A CLASSIC THAT'S ALWAYS WELCOME!!......

They're classics because they're always welcome in anyone's home and in mine this is an old friend, a lovely Bolognese Sauce that can be used in many ways as a topping sauce but usually over a tender pasta, topped with grated cheese.... MMMmmmm,,,, lovely

An easy sauce to make but involves some work to have your mise en place ready to make it all come together in a snap.

For this dish you will need:

BOLOGNESE SAUCE:

• Can of San Marzano Tomatoes or 1-2 K fresh Roma Tomatoes which I prefer
• 5 Tbls butter
• 1⁄3 cup onion, chopped fine
• 1⁄3 cup carrot, chopped fine
• 1⁄3 cup celery, chopped fine
• 2 ounces Pancetta, minced but you can use bacon
• ½ pound ground pork
• ½ pound ground beef
• Salt and freshly ground pepper, to taste
• 1 cup dry red wine
• ½ cup milk
• 1 cup freshly grated Parmigiano-Reggiano 

Purée the tomatoes with their juice through a food mill or in a blender until smooth. Set aside.

Place the butter in a wide saucepan over medium heat. When the butter begins to foam, add the onion, carrot, and celery and stir until vegetables begin to soften, about 5-6 minutes. Add the pancetta, pork, and beef. Raise the heat to high and stir until the meat has a golden color, about 8-10 minutes. Season lightly with salt and pepper.

Add the wine and cook, stirring until mostly evaporated, about 4-5 minutes. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer, stirring from time to time, until sauce has a medium-thick consistency, 1 ½-2 hours. Add the milk and simmer 10 minutes longer. Taste, adjust the seasoning, and turn off the heat.

As a result you will have a lovely hearty sauce to serve over pasta or to use in lasagna. Try to make a larger amount so you can freeze half to have on hand whenever you're running short on time need a quick dinner or want to just assemble a lasagna on a weeknight. 

In any case, a great sauce to have in your repertoire. This sauce also is a good teaching tool to present several cooking techniques like sweating, sauteing and braising plus practice good knife skills when preparing and being introduced to the ever present "mirepoix" which is a staple in classic cooking. You'll also learn about the importance of working efficiently by having your "mise en place" at hand to make your cooking easier and cleaner. So all in all a good exercise with a fabulous result.

Hope you will try this recipe which I'm sure you're family will enjoy!