Tarry Lodge Ragu Bolognese

2 lbs ground veal
1/2 lb ground pancetta
2 onions, small dice
6 cloves garlic, chopped
1 cup celery, grated
1 cup carrots, grated
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon anchovy paste
1 cup white wine
1 cup tomato sauce
1 cup heavy cream

Saute ground veal and pancetta, remove from pan and drain fat
Add onions, garlic, celery and carrots to the same pan, and cook through, 15 minutes.
Add rosemary, thyme and anchovy paste.
Return cooked meat to the pan and add white wine and reduce
Add tomato sauce and simmer 1 1/2 hours
Add cream, simmer 10 minutes
Serve with pappardelle or your favorite pasta,

serves six

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