Italian

Mario Batali's Ragu Bolognese is for Dinner.

Mario Batali's Ragu Bolognese takes 120 minutes to prepare.

Mario Batali's Ragu Bolognese takes 180 minutes to cook.

Mario Batali's Ragu Bolognese makes 5 servings.

The ingredients for Mario Batali's Ragu Bolognese are:

1/4 cup Extra Virgin Olive Oil
2 tablespoons Butter
2 medium Onions (finely chopped)
4 ribs Celery (finely chopped)
2 Carrots (finely chopped)
5 Garlic cloves (sliced)
1 pound ground Pork
1 pound ground Veal
4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
1 4.5-ounce tube of Tomato Paste
1 cup Whole Milk
1 cup Dry White Wine
1/2 cup Parsley (leaves picked and chopped)
Salt
1 1/2 pounds Fresh Taglietelle
1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)

Here is how you make Mario Batali's Ragu Bolognese:

ingredients1/4 cup Extra Virgin Olive Oil2 tablespoons Butterinstructions In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted. ingredients2 medium Onions (finely chopped)4 ribs Celery (finely chopped)2 Carrots (finely chopped)5 Garlic cloves (sliced)instructions Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes. ingredients 1 pound ground Pork1 pound ground Veal4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)instructions Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable.ingredients1 4.5-ounce tube of Tomato Paste1 cup Whole Milkinstructions Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.ingredients 1 cup Dry White Wineinstructions Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours. Season the ragu with salt, remove from the heat, and let cool. instructions Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.ingredients Salt 1 1/2 pounds Fresh Taglietelleinstructions To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce. instructions In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.ingredients 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)Olive Oil 1/2 cup Parsley (leaves picked and chopped)instructions Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley. instructions Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.Serving Size: skill level Easy time 60-120min servings 5Number of Servings: 5Recipe submitted by SparkPeople user LERUNION.

The nutritional information for Mario Batali's Ragu Bolognese is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 1,372.3

• Total Fat: 68.9 g
• Cholesterol: 187.2 mg
• Sodium: 1,439.6 mg
• Total Carbs: 122.6 g
• Dietary Fiber: 10.3 g
• Protein: 70.0 g

Mario Batali's Ragu Bolognese is Italian cuisine.