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Ragu a la Bolognese
A meat sauce from Bologna, the Italian city famous for its rich food.

The Ragu can be used over any type of pasta.

Heat salt pork in heavy pan until it begins to give up fat. Add onion, celery, and carrot and sautee until soft. Add meat and stir until it loses its pinkness. Add oil, salt, pepper, and milk. Bring to a boil. Lower heat and simmer until liquid is partially evaporated. Add tomato puree and wine. Cover and simmer for 1-1/2 hours.
Ingredients
1/4 lb. minced salt pork
1/4 C. onion, minced
1 C. celery, minced
1/4 C. carrot, minced
2 lbs. ground beef
1/4 C. olive oil
Salt to taste
3 tbsp red wine
1 1/2 C. basic tomato puree
1 1/2 basic tomato puree
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