Maybe, it's because I'm heading to Italy soon. Or maybe I'm just hungry.

Anyway, this Mario Batali bolognese recipe, now on the Wine Spectator web site, looks amazing. I'm getting a great bottle of Italian wine and will be getting busy in the kitchen. The recipe is also a good excuse to run this photo of Mario taken by News Journal photographer Fred Comegys. Fred took this photo after we spent the morning with Mario in his New York restaurant Otto pizzeria. Mario was standing on the street and cab drivers and tourists were yelling his name. He's a rock star and an extremely cool cat.

Mario Batali's Ragù Bolognese

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. Heat the oil and butter in a 6- to 8-quart heavy-bottomed pot, set over medium heat, until hot. Add the onion, celery, carrots and garlic, and cook until the vegetables are translucent but not browned, 8 to 10 minutes. Add the veal, pork and beef. Increase the heat to high, and brown the meat, stirring frequently, for about 25 minutes. Reduce the heat to medium, and continue to cook and stir for another 20 minutes. Stir in the tomato paste, and cook for another 30 minutes. Add the milk, and cook for 1 hour. Add the wine, increase the heat to medium-high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off, about 5 minutes. Reduce the heat to medium, and simmer for 1 to 1 1/2 hours, adding a splash of water if necessary to keep the sauce from drying out.
2. Season the ragù with salt. Remove it from the heat, and let it cool. To serve with pasta, add 2 cups of the ragù to the tagliatelle, and toss briefly over high heat. Divide among four serving bowls, and garnish with Parmigiano-Reggiano. Serves 4. (The remaining ragù can be refrigerated for up to 4 days, or frozen for up to 1 month.)