- 5 tablespoons extra-virgin olive oil
- 1 carrot, finely, diced
- 1 medium onion, diced
- 1 rib celery, finely diced
- 1/2 Poblano pepper
- 1/2 Red bell pepper
- 2 clove garlic, sliced
- 1 pound veal, ground
- 1 pound pork, ground
- 1/4 pound pancetta or slab bacon or english sausages , ground
- 1/2 tube tomato paste
- 1 cup dry white wine
- 1/2 cup Oporto
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
1- In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
2- Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
3- Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned.
4- Add the tomato paste,wine. Oporto and simmer over medium-low heat for 1 to 1 1/2 hours.
5- Season with salt and pepper, to taste, and remove from the heat.
6- When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.