Authentic Ragù alla Bolognese
Serves
6
Ingredients
- •1 tbsp extra virgin olive oil
- •2 tbsp unsalted butter
- •4 oz pancetta, finely diced
- •1 cup yellow onion, finely minced
- •2 cup celery, finely minced
- •2 cup carrot, finely minced
- •1 lb ground beef chuck (80/20)
- •1 lb ground pork shoulder
- •1 cup dry white wine
- •1 cup whole milk
- •3 tbsp double-concentrated tomato paste
- •2½ cup beef or veal stock, warmed
- •1 pinch freshly grated nutmeg
- •1 to taste kosher salt and freshly cracked black pepper
- •1 to taste freshly grated Parmigiano-Reggiano, for serving
Steps
- 1
In a heavy-bottomed Dutch oven, heat olive oil and butter over medium heat. Add diced pancetta and render slowly for 6 to 8 minutes until golden and crisp.
- 2
Add minced onion, celery, and carrot with a pinch of salt. Sweat over medium-low heat for 10 to 12 minutes until vegetables are tender and translucent without heavy browning.
- 3
Increase heat to medium-high. Add ground beef and pork. Break meat down finely with a wooden spoon and cook for 8 to 10 minutes until moisture evaporates.
- 4
Pour in dry white wine, scraping up any browned bits on the bottom of the pot. Cook over medium heat for 5 to 7 minutes until the wine has completely evaporated.
- 5
Reduce heat to medium. Pour in whole milk and add nutmeg. Simmer for 8 to 10 minutes, stirring occasionally, until milk is completely absorbed into the meat.
- 6
Stir in tomato paste until thoroughly blended. Add 1 cup of warm stock and bring to a very gentle bubble.
- 7
Turn heat to the lowest setting, cover partially with a lid, and gently simmer for 3 to 4 hours. Stir every 20 to 30 minutes, adding splashes of warm stock if the ragù begins to dry out.
- 8
Season with salt and pepper to taste. Toss gently with hot, fresh tagliatelle and starchy pasta water to bind before serving with Parmigiano-Reggiano.
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