Copyright 2002 Blacks Culinary

In a Dutch Oven or Brazier add 2 Tbsp of oil then heat over medium heat to a shimmer. Add the carrots, onions and celery, season with Salt and Fresh Ground Black Pepper and saute until the onions are translucent. Add the ground pork and using the side of the spoon break up as much as possible. You don’t need to go too far as we will be breaking up the pork further throughout the cooking process. Continue cooking and breaking up the pork until it is well broken down and browned through. Add the milk and simmer until most of the milk has been absorbed. Add the white wine and bring to a boil. Reduce to a strong simmer. For this step you will be using your sense of smell. Smell the steam coming off the sauce. You will find that at first the scent will be bitter from alcohol. Over time as the alcohol evaporates the scent will turn sweet. Once the aroma has changed add the can of diced tomatoes then 5-7 scrapes of whole nutmeg and 1 tsp Knorr Tomato Bouillon (optional). Reduce to a slight simmer and continue to simmer uncovered for 3 – 3 ½ hours, stirring occasionally, adding just enough chicken broth to keep the sauce hydrated. While the sauce simmers take time to taste the sauce often so you can get an idea of how the flavor develops over the low and slow cooking time. Somewhere near the three hour mark the sauce will richen in flavor. At this point it is up to you. From this point the Ragu can be cooled and help till ready for service. To serve add a Tbsp of butter to a chefs pan. Add 1 Tbsp of Tomato Paste per serving then saute until the tomato paste deepens in color. Add enough Bolognese for the amount of servings and loosen with just a hint of chicken broth. Stir in fresh grated Parmesan. Heat the sauce till bubbling, you can even add a bit of heavy cream. Prepare your pasta accordingly then drain and add to a bowl. Toss with some of the Bolognese then plate and garnish with fresh shaved Parmesan.