- ¼ cup extra-virgin olive oil
- 2 medium onions, chopped
- 1 cup chopped celery
- 6 cloves garlic, chopped
- 1 lb. ground veal
- 1 lb. ground pork
- 4 oz. pancetta or bacon, finely chopped
- 2 14½ oz. cans whole tomatoes in juice
- 1¾ cups chicken stock OR
- 1 14½ oz. can low-sodium chicken broth (or more)
- ½ cup whole milk
- 5 tsp. chopped fresh thyme
- 12 oz. fettuccine
- 1 cup freshly grated parmesan cheese
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Beef, Pasta, Pork
Active Time: 60 minutes
Start to Finish: 2 hours, 30 minutes
Heat oil in a heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1¾ cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour, 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragu to taste with salt and pepper.
Cook fettuccine in a large pot of boiling salted water just until tender but still firm to the bite, stirring occasionally. Drain. Add fettuccine to the pot with the ragu and toss to blend. Transfer to a large bowl. Sprinkle with ½ cup parmesan. Serve, passing remaining parmesan separately.
The original recipe calls for 2 cups of chopped celery, but Bob thought it was too much so I cut it in half.