How To Cook: Soups, Stocks & Sauces: Recipe: Mario Batali's Ragù Bolognese

Issue: September 30, 2007

Note: Recipe courtesy of Mario Batali 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 medium onion, very finely chopped 4 stalks celery, very finely chopped 4 carrots, very finely chopped 5 cloves garlic, peeled and finely chopped 3/4 pound ground veal 3/4 pound ground pork 3/4 pound ground beef 1 6-ounce can tomato paste 1 cup whole milk 1 cup dry white wine Salt 1 pound spinach tagliatelle, cooked and drained Parmigiano-Reggiano 1.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

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