This meat ragu takes a cue from Marcella Hazan's Bolognese meat sauce, stopping only to add a few twists along the way. And since it's cooked in an Instant Pot, you'll end up with a deeply satisfying weeknight-friendly ragu. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 6 or more Ingredients:1 tablespoon olive oil3 ounces pancetta, sliced about 1/4-inch thick and torn or cut into bite sized pieces (you can substitute bacon or guanciale)1/2 pound ground beef1/4 pound ground pork1 large yellow onion, finely diced (about 2 cups)1 medium carrot, peeled and finely diced (about 1 1/2 cup)1 stalk of celery, finely diced (about 3/4 cup)1 cup whole milk1/2 teaspoon nutmeg1/2 cup dry red wine2 1/2 cups canned crushed or pureed tomatoes, preferably San Marzano2 tablespoons tomato paste2 teaspoons kosher salt1/2 teaspoon freshly cracked black pepper1 pound your favorite pasta, cooked al dente1 hunk Parmesan, for grating over bowls to serveFULL RECIPE HERE ►► https://f52.co/2Stz9wzCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
