Cinnamon Free Classic Ragù

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
¾ lb ground beef (80/20)
¾ lb ground pork
2 oz pancetta, finely diced
Chef's tip
Bacon is smokier than pancetta - use the same amount.
2 tbsp tomato paste
1 cup dry white wine
1 can (28 oz) whole peeled tomatoes, crushed by hand
1 cup low-sodium beef broth
½ cup whole milk
1 bay leaf
¼ tsp freshly grated nutmeg
salt and pepper, to taste

For serving

freshly grated parmigiano-reggiano, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is lightly golden, about 4 minutes.
2
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.

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