1/2 lb. ground beef
1/2 lb. ground veal
3 Tbsp. unsalted butter
1 small carrot, diced fine
1 small onion, diced fine
1 center rib celery, diced fine
1/2 cup dry white wine
1 can (35 ozs.) San Marzano tomatoes with liquid
freshly ground black pepper
How to make the Ragu alla bolognese:
1 Place the beef and veal in a heavy 4 quart Dutch oven. Place the pan over low heat. Cook, stirring to break up the meat into small pieces, until the meat is a uniform grayish color. Transfer to a bowl.
2 Increase the heat to medium and add the butter. Heat until the butter is bubbling. Stir in the carrot, onion and celery. Stir until the vegetables are softened, about 5 minutes. Add the wine and boil until reduced to 2 tablespoons.
3 Return the meat to the pan. Add the tomatoes and their liquid and stir to break them up. Heat to simmering. Adjust the heat so only one or two bubbles rise to the surface at a time. (Long, slow cooking is essential.) Cook, stirring occasionally-more frequently as the sauce thickens-until the sauce is very thick, about 2 to 2 1/2 hours. halfway through the cooking, season sparingly with salt and pepper.
The finished ragu alla bolognese sauce should be more like very small pieces of meat bound with a thick tomato mixture than like a tomato sauce flecked with piece of meat. Adjust the seasoning with additional salt and pepper to taste