Pasta Bolognese
I was taught this classic Italian favorite when I went to cooking school in Florence, Italy, for several months. We made all our pasta by hand, but a pasta machine will work as well. This heavenly meat ragรน is simmered with garlic, carrot, celery, and onion with the ground beef, ground pork, and tomato paste until caramelized. White wine lifts the flavors from the bottom of the pot into the sauce, and a secret ingredient of whole milk brings the entire sauce together into a creamy and rich sensation. The ragรน is folded into beautiful thin strips of fresh pasta and tossed with a dusting of Parmigiano Reggiano. This dish is simple and pure Italian comfort food goodness.
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