Mario Batali’s “Fettucine Bolognese”
1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 cloves garlic, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or bacon, finely chopped
2 (14.50 ounces) cans whole tomatoes, in juice
1 (14.50 ounces) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese
Heat oil in heavy large pot over medium heat. Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme. Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
Season to taste with salt and pepper.
Cook fettuccine in large of of boiling water just until tender but still firm to the bite, stirring occasionally. Drain.
Add fettuccine to pot with ragu and toss to blend. Transfer to large bowl.
Sprinkle with 1/2 cup Parmesan.
Serve, passing remaining Parmesan separately.