Bolognese Ragu

Servings 2
A rich Italian meat sauce of beef, pork, and pancetta simmered with wine and tomatoes, served over fresh tagliatelle.
Ingredients
- 500 g ground beef 80/20 lean to fat ratio
- 250 g ground pork
- 100 g pancetta finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 1 large onion finely diced
- 2 tablespoons tomato paste
- 240 ml dry white wine
- 240 ml whole milk
- 400 ml crushed tomatoes
- 2 bay leaves
- Salt and freshly ground black pepper
- Extra virgin olive oil
Method
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add pancetta and cook until fat renders, about 5 minutes.
- Add the soffritto (onion, celery, and carrots). Cook until vegetables are soft and onions are translucent, about 10-15 minutes.
- Add ground beef and pork. Break up the meat with a wooden spoon and cook until no pink remains, about 15 minutes. Season with salt and pepper.
- Add tomato paste and cook for 2-3 minutes to caramelize.
- Pour in the white wine and cook until mostly evaporated, scraping up any browned bits from the bottom.
- Add milk gradually, stirring constantly. Let it simmer until mostly absorbed.
- Add crushed tomatoes and bay leaves. Bring to a simmer, then reduce heat to very low.
- Cook uncovered for at least 3-4 hours, stirring occasionally. The sauce should be very thick.
Notes
- Serve with fresh tagliatelle pasta
- Always toss the pasta with the sauce before serving
- Grated Parmigiano-Reggiano on top