Ragù alla Bolognese

Ingredients

• 1 small yellow onion, finely diced
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• ½ cup hot milk
• 1 cup homemade or low-salt canned chicken broth or beef broth
• 1 can (28 oz.) Italian plum tomatoes with their juices, passed through a food mill to remove their seeds
• ½ cup dry white wine
• + 5 more ingredients
• • Kosher salt and freshly ground black pepper to taste
  • ¼ lb. thickly sliced prosciutto di Parma, very finely diced
  • 1 lb. ground pork (preferably from the shoulder)
  • 1 medium rib celery, finely diced
  • ½ medium carrot, peeled and finely diced

Heat the butter and oil in a small Dutch oven or a wide, heavy-based saucepan over medium heat. When the butter begins to foam, add the onion, carrot, and celery and cook, stirring occasionally, until they’re lightly golden and soft, 5 to 7 min. Raise the heat to high, add the pork and prosciutto...

View full recipe at Fine Cooking