Classic Ragu Bolognese (Original video)

Ingredients:

• Olive oil
• 4 to 6 ounces of pancetta
• Beef, lamb, and pork (or any combination)
• Carrots, onions, celery
• Fresh garlic
• Sage and parsley
• Chicken stock with gelatin
• Double concentrated tomato paste
• White wine (dry)
• Milk
• Pasta (rigatoni or fresh pasta)
• Parmesan cheese
• Fresh basil
• Fresh olive oil

Instructions:

1. In a wide pan, heat olive oil and brown pancetta.
2. Add a mixture of beef, lamb, and pork to the pan and brown.
3. Add finely diced carrots, onions, celery, and garlic to the pan.
4. Chop sage and parsley, add to the pan.
5. Hydrate gelatin in chicken stock, then add to the pan along with tomato paste.
6. Deglaze the pan with white wine, scraping up browned bits.
7. Add milk to the pan and simmer until reduced.
8. Cook pasta separately until al dente.
9. Combine pasta with sauce, adding pasta water to emulsify.
10. Garnish with basil, parsley, Parmesan cheese, and olive oil.
11. Toss to combine and serve. Enjoy!