Ragu Bolognese Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
911
FAT
219%
CHOL
112%
SOD
37%

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Ingredients for 4 servings

Parmigiano-Reggiano, for grating

1 carrot, finely, diced

Kosher salt and freshly ground black pepper

5 tablespoons extra-virgin olive oil

1/2 tube tomato paste

1/4 pound pancetta or slab bacon, ground

3 tablespoons butter

1 cup dry white wine

1 rib celery, finely diced

1 clove garlic, sliced

1 cup milk

1 pound veal, ground

1 medium onion, diced

1 pound pork, ground

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