A traditional Italian dish that can bring the whole family together!
Ingredients
1 Tablespoon olive oil
5 ounces pancetta, diced
1⁄2 cup finely diced carrot
1⁄2 cup finely diced celery stalk
1⁄2 cup finely diced onion
3⁄4 pound of ground beef (85% lean or 95% lean- your preference)
1⁄2 cup dry white wine
3 Tablespoons double (or triple)
concentrate tomato paste
1 cup whole milk and a little extra
fresh ground pepper
Directions
Heat olive oil in a heavy bottom pan, add pancetta and cook until some of the fat has
rendered. Remove pancetta and set aside.
Add the carrot, celery and onion and cook on low until they are tender and have given much of their water, about 3-4 minutes. Add the beef and cook until browned.
Add the wine and cook until all the wine has evaporated, about 3 minutes. Add tomato paste and sauté briefly. Add half of the milk. Stir and bring to a simmer. Add pancetta back and cook for 1 hour--- add remaining milk.
Continue to cook for another hour. Every now and then, check the pot and stir to prevent the
bottom from burning. If ragu is too dry, add a little more milk.
Add fresh ground pepper. Taste and adjust seasoning.
Recipe by: Little Fox Kitchen