Ragù alla Bolognese

Tags: #Italian #meat #sauce #slow-cooking #pasta Serving: 6 servings Total time: 3 hours

A slow-simmered Emilian meat sauce built on soffritto, pancetta, and a gentle milk-and-wine braise for deep, velvety flavor.

Ingredients

• 500 g ground beef chuck (80/20)
• 250 g ground pork shoulder
• 100 g pancetta, finely minced
• 150 g yellow onion, 4 mm dice
• 100 g carrot, 4 mm dice
• 100 g celery, 4 mm dice
• 30 g unsalted butter
• 20 ml extra-virgin olive oil
• 70 g tomato paste
• 250 ml dry white wine
• 300 ml whole milk
• 500 ml unsalted beef stock
• 200 ml water
• 10 g fine sea salt
• 2 g freshly ground black pepper
• 0.3 g grated nutmeg
• 0.2 g dried bay leaf
• 20 g Parmigiano Reggiano rind (optional)
• 40 g Parmigiano Reggiano, finely grated (optional, for serving)

Steps

1. Dice the onion to 4 mm.
2. Dice the carrot to 4 mm.
3. Dice the celery to 4 mm.
4. Mince the pancetta finely.
5. Mix the ground beef and ground pork together.
6. Warm the beef stock over low heat.
7. Pour the olive oil and butter into a heavy Dutch oven.
8. Heat the pot over medium heat.
9. Add the pancetta to the pot.
10. Cook the pancetta until the fat renders, about 5 minutes.
11. Add the onion to the pot.
12. Cook the onion until translucent, about 5 minutes.
13. Add the carrot to the pot.
14. Cook the carrot until slightly softened, about 4 minutes.
15. Add the celery to the pot.
16. Cook the celery until fragrant, about 4 minutes.
17. Increase the heat to medium-high.
18. Add the meat mixture to the pot.
19. Break the meat into fine crumbs with a spoon.
20. Cook the meat until released liquid evaporates, about 8 minutes.
21. Cook the meat until well browned and a fond forms, about 6 minutes.
22. Add the tomato paste to the pot.
23. Fry the tomato paste until brick red, about 3 minutes.
24. Pour in the white wine.
25. Scrape up the browned bits from the bottom of the pot.
26. Reduce the wine until nearly dry, about 5 minutes.