Traditional Weekend Ragu alla Bolognese

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A delicious meat-based sauce prepared in the traditional Italian style, simmering for over 4 hours to allow all flavors to come out and marry. Absolutely delicious when time is available to allow for prolonged simmering!
1 28-oz can whole peeled tomatoes (with juice)
1/4 cup extra-virgin olive oil
2 Tbsp unsalted butter
1 rib celery, finely chopped
1/2 medium yellow onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 1/4 lb ground beef chuck
1/2 lb ground pork shoulder
1 4-oz. piece pancetta, finely chopped
1/2 cup dry red wine
2 Tbsp tomato paste
1. Put the tomatoes and their juice in a blender; puree until smooth and set aside.
2. Heat the oil and butter in a large heavy-bottomed pot over medium heat.  Add the celery, onions, and carrots; season with salt and pepper.

Cook, stirring frequently, until soft and lightly browned, about 15 minutes.  Reduce heat to low and cook, stirring occasionally, until very soft and carmelized, about 15 minutes more.
3. Add the beef and pork; cook, stirring and breaking up meat with a wooden spoon, until the meat begins to brown, about 10 minutes.  Add the pancetta and continue cooking, stirring occasionally, until its fat has rendered, about 10 minutes more.

Increase the heat to medium, add the wine, and simmer, stirring constantly, until evaporated, about 5 minutes.  Add tomato paste and cook, stirring frequently, for 2 minutes.  Add reserved tomato puree, reduce heat to low, and simmer, stirring occasionally, until sauce is very thick, about 3 hours.
4. Season sauce with salt and pepper.  Serve with grated parmesan.
From Sur la Table Pasta Workshop Class.
Meal   DinnerCuisine   Italian
Dish   Main DishCooking Method   Simmer
Prep Time   less than 15 minutesCooking Time   more than 2 hours

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