Ragù alla Bolognese
Ingredientsfor 2
620
Cal
38g
Protein
58g
Carbs
26g
Fat
- 1½ lb ground beef (80/20)
- 2½ lb ground pork
- 3¼ lb pancetta, finely diced
- 41 large white onion, finely diced
- 52 carrots, finely diced
- 63 stalks celery, finely diced
- 76 cloves garlic, minced
- 81 cup whole milk
- 91 cup dry white wine
- 101 can (28 oz) whole San Marzano tomatoes, crushed
- 112 tablespoons tomato paste
- 124 tablespoons unsalted butter
- 13¼ teaspoon nutmeg, freshly grated
- 14Salt and black pepper to taste
- 15400g tagliatelle or pappardelle, cooked al dente
Instructions
- 1
Cook pancetta in a large Dutch oven over medium heat until the fat renders and it turns golden, about 5 minutes. Add butter, onion, carrot, and celery, and cook over medium heat, stirring occasionally, for 10 minutes until softened and lightly golden.
- 2
Add garlic and cook 1 minute. Increase heat to high and add the ground beef and pork. Break up the meat and cook, stirring, for 8 minutes until all pink is gone and the meat has developed browned, caramelized bits on the bottom of the pot.
- 3
Add white wine and cook, scraping up the brown bits, until completely evaporated, about 5 minutes. Add whole milk and cook until evaporated, about 8 minutes. The meat should have absorbed all liquid before the tomatoes go in.
- 4
Add tomato paste and cook stirring for 2 minutes. Add crushed tomatoes and just enough water to barely cover. Season with salt, pepper, and nutmeg. Reduce heat to the lowest possible setting and simmer uncovered for 2–3 hours, stirring every 30 minutes. The ragù is done when the fat has separated to the surface and the sauce is dark and deeply savory.
- 5
Toss with freshly cooked tagliatelle, adding a splash of pasta water for a silky consistency. Serve with freshly grated Parmigiano Reggiano.