Standard Bolognese

★★★☆☆

Prep: 20 mins Cook: 1 hr 30 mins Serves: 6 Source: Campbell Family

1/4 cup olive oil (59.1 ml)
2 medium onions, chopped
2 cups chopped celery (473 ml)
6 garlic cloves, chopped
1 lb ground veal (454 g)
1 lb ground pork (454 g)
4 ounces pancetta, finely chopped (113 g)
2 (14.5-ounce) cans tomatoes in juice
1 3/4 cups chicken broth/stock (414 ml)
1/2 cup milk (118 ml)
5 tsp chopped fresh thyme (or 2.5 tsp dried) (24.6 ml)
2 Tbsp dried porcini mushrooms or 1 cup dried shiitake, soaked in warm water (reserve liquid, chop mushrooms) (29.6 ml)
1/3 cup white wine (78.9 ml)
1/2 tsp rosemary (2.5 ml)
Salt and pepper (Campbell herb salt)
1 Tbsp finely chopped parsley (14.8 ml)
12 ounces fettuccine (340 g)
1 cup freshly grated Parmesan cheese (237 ml)

Heat oil in heavy large pot over medium heat. Add onions, celery, and garlic; sauté until tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork, and pancetta. Sauté until meat is brown, breaking up with back of fork, about 10 minutes.
Add tomatoes with juices, 1 3/4 cups stock, milk, and thyme. Add mushrooms with soaking liquid and wine.
Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if too thick, stirring occasionally.
Season to taste with salt and pepper. Sprinkle parsley over top and serve.

Wine Pairing: Medium Red (Chianti, Sangiovese) — Classic Italian red with a meat ragù