Classic Ragu Bolognese

Method

1. 1

   Gather ingredients: 30 ml olive oil, 1 onion, 1 stalk celery, 1 carrot, 250 g ground beef, 250 g ground veal, 100 g pancetta, 125 ml dry white wine, 600 ml beef stock, 2 tbsp tomato paste, salt, black pepper, 250 ml milk, 500 g pasta, 50 g parmesan. Tools: large heavy pot, small saucepan, large skillet, large pasta pot, wooden spoon, knife, cutting board.

2. 2

   Finely chop the onion, celery, and carrot.

3. 3

   Heat 30 ml olive oil in a large heavy pot over medium-high heat. Add chopped onions, celery, and carrots. Saute until soft.

4. 4

   Add 250 g beef, 250 g veal, and 100 g pancetta; saute, breaking up with the back of a spoon, until browned.

5. 5

   Add 125 ml wine; boil for 1 minute, stirring often and scraping up browned bits.

6. 6

   Add 600 ml stock and 2 tbsp tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld.

7. 7

   Season with salt and pepper to taste.

8. 8

   Bring 250 ml milk to a simmer in a small saucepan; gradually add to sauce. Cover slightly ajar and simmer over low heat until milk is absorbed.

9. 9

   Bring a large pot of salted water to a boil. Cook 500 g pasta until 1 minute before al dente. Drain, reserving 125 ml pasta water.

10. 10

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

11. 11

    Divide pasta among warm plates. Serve with 50 g Parmesan.