Welcome Pasta people

Ragù Bolognese

1/2 lbs pork, ground (80/20)

1/2 lbs beef, ground (80/20)

1TB + 3TB butter

3TB extra virgin olive oil

1 ea small white onion

1 ea small carrot

6 ea garlic clove

1 sprig thyme

2 sprig basil (Optional)

4Tb tomato paste

1/2cup parmigiano reggiano, grated

1 cup milk

1/2c dry white wine (substitute red wine if you prefer)

2 cups chicken stock (optional or water)

black pepper | nutmeg | salt

(serves 2-4 people)

1. process vegetables - pulse in a food processor, until finely ground and homogenous with olive oil.

2. melt vegetables and 3TB of butter over medium heat until softened. Add thyme sprigs.

3. add tomato paste and continue to cook down scraping as to not burn or scorch the bottom.

4. begin rendering meat, using a smashers to break down into finely ground pieces.

5. add wine and reduce. add milk and nutmeg and reduce.

6. cover with chicken stock. simmer for 30 minutes to 2 hours. taste and adjust seasoning.

7. Stir in picked basil off the heat before serving.

kitchen equipment

food processor (optional)

pasta pot (for boiling water, wide and shallow is best)

sauce pan (for pasta)

sauce pot / dutch oven (for ragu)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel(s)