BOLOGNESE IS THE BEST!
Begin by sauteeing 1/2 lb. pancetta in a large Dutch oven over medium heat.
Sautee veggies until soft. Then add in 1.5 pounds of ground beef.
Once brown add in 3/4 cup dry white wine.
Add in 1 (28) ounce can of crushed plum tomatoes and 1 cup beef stock.
Mix well and cook on a low simmer covered for 2 hours.
Add a bit of water if too dry, then add in 1/2 cup of milk. Mix well.
Let the Bolognese cook for 15-30 minutes more.
Taste test the ragu and add salt/pepper to taste.
In a clean pan toss al dente pasta with the ragu.
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