Fettucine with Ragu alla Bolognese

Ingredients

• ½ lb. ground pork
• 1 lb. regular or spinach fettucine
• 2 medium carrots, finely chopped
• Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)
• ½ cup heavy cream
• 1-½ cups lower-salt beef broth
• 3 Tbs. tomato paste
• + 13 more ingredients
• • 3 oz. thinly sliced mortadella, cut into ¼-inch-wide strips (½ cup)
  • 2 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • ¾ cup whole milk
  • Kosher or fine sea salt and freshly ground black pepper
  • 1 cup dry white wine, such as Soave Classico
  • Pinch of freshly grated nutmeg
  • ½ lb. ground veal
  • 1 lb. ground beef
  • 1 Tbs. minced fresh flat-leaf parsley
  • 1 large yellow onion, finely chopped
  • 2 medium cloves garlic, minced
  • 2 medium celery stalks, finely chopped

Heat the oil and butter in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light...

View full recipe at Fine Cooking