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The building of a ragu involves three simple
steps- browning the vegetables and meats, reducing
flavorful liquids over the browned foods to build
up layers of taste, then covering them with liquid
and simmering gently until the flavors have
blended and the meats are tender. Ragu`s should be
rich without being heavy. A ragu is a meat sauce
with tomato, it is not a tomato sauce with meat.
Adapted from Splendid Table by Lynne Rossetto
Kasper
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In a small sauce pot, bring the cream up to a
simmer and reduce by 1/3. About 6 tablespoons of
cream should be remaining. In a sauce pot, render
the pancetta over medium heat, about 8 minutes, or
until almost all the fat is rendered. Stir in the
carrots, celery, and onions. Season with salt and
pepper. Saute the vegetables for about 3 minutes
or until the vegetables are translucent. In a
mixing bowl, combine the meats. Season the meats
with salt and pepper. Increase the heat and stir
in the meat. Brown the meat for 5 minutes, or
until the meat is medium brown in color. Stir in
the wine, garlic and diluted tomato paste, and
reduce the heat to very low. Cook partially
covered for 2 hours. From time to time stir in a
tablespoon or so of the milk, by the end of the
two hours the milk should be incorporated. Stir in
the reduced cream. Season with salt and black
pepper
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