Ingredients

3 tbsp olive oil

1 tbsp butter

1 ounce pancetta

1 large carrot

2 small stalks celery

1 medium yellow onion

1 1/4 lb. ground beef

1 c milk

1/8 teaspoon freshly grated nutmeg

1 c white wine

4 tbsp tomato paste, diluted with 2 c veal stock

more butter & grated/shredded parmigiano-reggiano cheese, for serving

Preparation

  1. browning the ragu base: heat the oil/butter and pancetta over medium-low heat. raise the heat to medium, stir in the chopped vegetables, and saute 3 minutes, or until the onion is translucent. keeping the heat at medium, add the ground meat. immediately add a large pinch of salt and some freshly ground pepper. cook, stirring frequently, 5 to 7 minutes, or until the meat is medium brown and almost, but not quite, crisp. take care not to let the meat become overly brown or hard.

  2. milk reduction: add the milk. stir to combine. lower the heat to low. do not cover completely. let come to a gentle simmer and reduce the liquid until it is mostly gone. stir regularly.

  3. after this reduction, add the freshly grated nutmeg.

  4. wine reduction: repeat the reduction process with the wine.

  5. tomato & stock reduction: again, repeat the reduction with the diluted tomato paste.

  6. finish by adding salt and ground pepper to taste. the final consistency will be that of a rather thick soup.