CLASSIC RAGU BOLOGNESE

By porklion

Yields: 4-6 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: Bon Appetit 05/11

Ingredients

• 2 tbsp Extra-virgin olive oil
• 2 Medium onions, finely chopped (about 1 1/2 cups)
• 2 Celery stalks, finely chopped (about 1 cup)
• 2 Carrots, peeled, finely chopped (about 3/4 cup)
• 6 oz. Ground beef
• 6 oz. Ground veal
• 3 oz. Thinly sliced pancetta, finely chopped
• 1/2 Cup dry red wine
• 3 Cups beef stock or chicken stock, divided
• 3 tbsp tomato paste
• Kosher salt
• Freshly ground black pepper
• 1 Cup whole milk
• 1 lb Tagliatelle or Fettucine (preferably fresh egg)
• Finely grated Parmesan (for serving)

Details

Servings 4

Preparation

Step 1

Heat oil in a large heavy pot over medium-high heat. Add onions, celery and carrots. Sauté until soft, 8-10 minutes.

Add beef, veal and pancetta, sauté, breaking up with the back of a spoon, until browned, about 15 minutes.

Add wine, boil 1 minute, stirring often and scraping up browned bits.

Add 2 1/2 cups stock and tomato paste, stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan, gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

Ragu can be made 2 days ahead. Chilluncovered until colk, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt, add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.

Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry.

Divide pasta among warm plates. Serve with Parmesan.