Heat oil in large pot over medium-high heat. Add onions, celery and carrots. Saute until soft, about 10 minutes. Add beer, veal and pancetta, saute, breaking up with back of spoon until browned, about 15 minutes. Add wine and boil 1 minute, stirring often to get up meat beats. Add 2 1/2 cups of stock and tomato paste and stir in to blend. Reduce heat to very low and simmer, stirring occassionally, about 90 minutes. Season to your taste with salt and pepper.
Bring milk to a simmer in small pan and gradually add warm milk to the sauce. Cover sauce with lid slightly ajar and simmer again until milk is absorbed, about 45 minutes. Add more stock if needed to thin sauce out.
Sauce can be made up to 2 days ahead. Chill uncovered until cold, cover and keep chilled. Rewarm before continuing.
Boil large pot of water, add salt and olive oil to water. Add paste and cook, stirring occassionally, until 1 minute before al dente. Drain, and reserve 1/2 cup pasta water. Transfer sauce to big skillet over medium high heat, add pasta and toss to coat. Stir in reserved water if sauce seems dry.
Sprinkle with parmesan.
Originally Submitted
1/3/2014
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