Ragu alla Bolognese

Bolognese sauce is one of those sauces that surprise you. It is made of ingredients that most people probably wouldn't put in a pasta sauce on purpose. Over the years this has become one of my absolute favorite sauces because it can be made so easily from pantry staples and basic produce that most people keep on hand. I love that I was able use storage carrots from my CSA in this dish, which is a nice change from braises or salads.

Bolognese Sauce:
1.5 lbs ground veal
1/2 lb pancetta, cut into small cubes
2 large carrots, peeled
1 medium-large sweet onion
2 ribs celery
1 28 oz. can whole San Marzano tomatoes
1 cup red wine
1 cup milk
salt
pepper

1 lb pasta, cooked
Parmesan cheese

Brown pancetta over medium, high heat in stock pot, add ground veal and brown. In a food processor, process carrots, onion and celery. Add to browning veal and season with salt. When veal is totally cooked, begin to add the sauce from the San Marzano tomatoes, saving the whole tomatoes for the food processor. Process tomatoes and add to pot. Add red wine. Simmer 10-20 minutes. Add milk, simmer additional 10 minutes. Season with salt and pepper at the end. You can always cook it down further if you have time, the times are just estimates. Serve over tagliatelle with Parmesan cheese. Makes enough sauce for about 1.5 lbs of pasta.