So not a vegan aka +0p$#!+: March 2011

Meaty ragu is one of those fine delights that can not be replicated and placed on a grocery shelf. It is however one of the easiest recipes to make as long as you have a little time. My suggestion would be to make this on a weekend afternoon and then enjoy it through out the week.

Food items needed-
2 tbls Oil (olive oil is best, can use canola)
1 small onion diced or a shallot diced
1 carrot, peeled and diced
1 celery rib, diced
1 pound ground beef lean
1 pound ground pork
1 pound ground veal (or sub with chicken)
4 oz pancetta (totally optional, but I like double pork)
1 6oz can of tomato paste
1 14.5 can of tomatoes (puree, diced, whole, whatever just not heavily seasoned with herbs)
1 cup dry wine (red or white works)
1 cup maybe more or less, whole milk
Bay leaf
1 teaspoon garlic powder or 1 clove fresh garlic
2 pinches ground nutmeg or mace

In a medium sauce pan heat oil over med. high heat and add onion, carrot, & celery. Cook and stir until the onion begins to soften and is no longer white.

Now add all of your meat and continue to stir and break up the larger pieces until there is no more pink left in the meat.

Now add tomato paste and stir to distribute. Add other can of tomatoes and wine, bring to a boil.

Reduce heat add milk to cover the meat mixture, add more milk if needed. Add garlic and nutmeg/mace. And let simmer for at least 3 hours, stirring occasionally. You now have a pasta sauce that would have a mobster call you "Momma" Its ok to eat over pasta at this point, but it will be even better the next day. Should be enough sauce for 2 lbs of pasta. Ziti or Macaroni work well with it. So eat half right away and save half for a meal later in the week.

Small amounts of fresh thyme and or rosemary work well in the sauce but are not necessary.