Ragu alla Bolognese


2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta, finely chopped
1 lb beef bottom round, trimmed and cut into ¾ inch pieces
1 lb bulk Italian Sausage

6 oz tomato paste

3 oz sun dried tomatoes, finely chopped
2 cup beef broth

1 (28 oz) petite dices tomatoes in juice

6 ounces tomato juice
1 teaspoon fresh thyme leaves
Kosher salt and black pepper to taste

1# of your favorite dried pasta prepared following manufacturers directions.


Cook pancetta in oil in a large, heavy pot over medium heat, stirring occasionally, until browned, about 5-7 minutes. Remove cooked pancetta and reserve.

Add onions, celery, carrot, garlic, beef and Italian sausage.  Cook over moderately high heat, stirring and breaking up lumps, until no meat is longer pink, about 7-8 minutes.

Stir in diced tomatoes, sun dried tomatoes, tomato paste, beef broth, tomato juice and thyme and gently simmer, covered, until sauce is thickened and beef is tender (1 to 1 1/2 hours). Add salt and pepper and remove from heat.

Serve with your favorite pasta prepared using manufacturers directions.  Great when topped with shaved asiago cheese. Makes 8-10 cups