Bolognese

Ingredients

• Coarsely ground beef chuck (or beef + pork mix)500 g
• Pancetta, finely diced60 g
• Onion, finely diced1 medium (~120 g)
• Carrot, finely diced1 medium (~80 g)
• Celery, finely diced1 stalk (~60 g)
• Dry white wine200 ml
• Whole milk250 ml
• Tomato passata or crushed tomatoes200 g
• Beef or chicken stock300–500 ml, as needed
• Olive oil + butter1 Tbsp each
• Salt, pepper, freshly grated nutmegto taste
• Fresh tagliatelle400 g
• Parmigiano-Reggiano, gratedto finish

Method

1. 01

   Heat olive oil and butter in a heavy pot over medium-low. Add pancetta and render for 4 minutes. Add the soffritto (onion, carrot, celery) and sweat slowly for 15 minutes until soft and barely colored.

2. 02

   Push the vegetables to the side, raise the heat, and add the meat in clumps. Break it up only loosely and let it brown — patience here builds the base.

3. 03

   Pour in the wine and let it reduce almost completely. Add the milk and a grating of nutmeg; simmer until absorbed, about 10 minutes.

4. 04

   Add the tomato and a pinch of salt. Bring to a bare simmer.

5. 05

   Cook uncovered or partially covered on the lowest possible flame for 2–3 hours, adding stock a ladle at a time when it threatens to dry out. The finished ragu should be glossy, loose but not soupy.

6. 06

   Cook the tagliatelle to al dente. Toss directly in the pan with a generous spoonful of ragu and a splash of pasta water. Plate; finish with Parmigiano.

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