Pappardelle Ragu

Ingredients

• 4 tablespoons butter

• 2 tablespoons olive oil

• 1 carrot chopped

• 1 celery stalk chopped

• 1 medium onion chopped

• 1/4 pound pancetta chopped

• 1 1/2 pounds ground veal or beef

• Salt and pepper

• 3/4 cup white wine

• 28 oz chopped tomatoes

• 3/4 cup milk

• 1 pound pappardelle

Directions

1. Melt the butter with the oil in a Dutch oven. When the butter foams add the carrot, celery, onion and pancetta. Cook for about 5-7 minutes. Add the veal or beef and break it up with a wooden spoon and cook until browned. Season with salt and pepper.

2. Increase heat and pour in the wine and let it evaporate. When wine has evaporated stir in the tomatoes.

3. Bring to a boil and reduce and cover for 1 1/2 hours. Stir in the milk and cook another 15 minutes.

4. Cook and drain the pappardelle and combine with the sauce.