Ragu alla Bolognese
INGREDIENTS
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2 pounds ground beef (15-percent fat content)
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2 pounds ground pork (15-percent fat content)
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2 cups dry white wine
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6 ounces bacon or pancetta
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5 fat garlic cloves
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2 tablespoons extra-virgin olive oil
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2 medium onions, minced in a food processor or finely chopped
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2 large stalks celery, minced in a food processor or chopped
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1 carrot, shredded
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1/2 teaspoon salt, plus more to taste
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6 tablespoons tomato paste
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8 cups very hot milk
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Nutmeg for grating (to make 1/2 teaspoon, or more to taste)
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2 cups or more hot turkey broth, hot Simple Vegetable Broth, or plain hot water or a combination of these
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Freshly ground black pepper
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2 cups dry red wine
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2 tablespoons tomato paste
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2 cups canned plum tomatoes and juices, passed through a food mill or crushed by hand
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8 to 12 cups or more hot turkey broth, Simple Vegetable Broth, or plain hot water
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1 teaspoon freshly ground black pepper
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A 10-to-12-inch heavy-bottomed saucepan, or Dutch oven with a 6-quart capacity
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