Veal Ragu

Ingredients

• 2 lbs ground veal
• 3 tablespoons olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1/2 cup whole milk
• 2 bay leaves
• Fresh basil
• Nutmeg, pinch
• Salt and pepper to taste
• Pappardelle pasta
• Parmesan for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, 10 minutes.
2. Add garlic and cook 1 minute.
3. Add ground veal and cook, breaking up, until browned, about 10 minutes.
4. Add wine and cook until mostly evaporated, 5 minutes.
5. Add tomatoes, milk, bay leaves, and nutmeg. Bring to a simmer.
6. Reduce heat to low and simmer gently for 2-2.5 hours, stirring occasionally.
7. Remove bay leaves. Season with salt and pepper.
8. Toss with cooked pappardelle and top with Parmesan and fresh basil.