Who doesn’t love a hearty meat sauce to accompany pasta? It can also be used in lasagna and mixed with risotto.


  1. Melt Olivio over medium heat in a large pan. Add the onion, celery and carrot and sweat for fifteen minutes until soft (the vegetables should not be browned).
  2. Add the pancetta and meat, and cook until lightly browned all over, about five-eight minutes. Pour in the milk and simmer until milk is absorbed.
  3. Add wine, tomatoes, and broth. Cover and simmer over low heat for one hour. Uncover and simmer another ½ hour or until the ragu reaches a medium-thick consistency. Season with salt and pepper to taste. Stir in a few tbs. of fresh chopped parsley and serve with pasta and Parmesan cheese.

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