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Ragu’ alla Bolognese (Authentic Bolognese sauces)

Servings: 6
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Ingredients
  

  • 400g (1 lb) ground beef Cartella (preferably skirt)
  • 150g (6 oz) pancetta
  • 60g (2 oz) carrot
  • 60g (2 oz) celery stalk
  • 60g (2 oz) onion
  • 1 tbsp tomato paste (double concentrate)
  • 200g (7 oz) tomato passata
  • ½ cup (100ml) white or red wine
  • ½ cup (1 glass) of whole milk(optional)
  • 1 cup (200ml) meat/vegetable stock cubes or broth or water
  • 3 tbsp Extra virgin olive oil
  • Salt and black pepper taste

Instructions
 

  • Prepare the ingredients
    Finely dice the pancetta, onion, carrot, and celery before you begin cooking.Having everything prepped will make the process smoother.
  • Cook the pancetta
    Heat 2 tbsp (30 ml) olive oil in a heavy-bottomed pot over medium heat. Add the diced pancetta and cook for 2–3 minutes until it begins to render fat and turn lightly golden.
  • Soften the vegetables
    Add the diced onion, carrot, and celery to the pot. Sauté gently for 6–8minutes, stirring often, until the vegetables are soft and fragrant.
  • Brown the beef
    Add 12 oz (350 g) ground beef, breaking it up with a wooden spoon. Cook untilthe meat is fully browned and most of its liquid has evaporated—this can takearound 10–15 minutes.
  • Deglaze with wine
    Pour in ½ cup (120 ml) dry white wine. Let it simmer until the wine evaporates completely, helping to balance the richness of the meat.
  • Add milk and nutmeg
    Stir in ⅓ cup (75 ml) whole milk and cook until it's absorbed. If using, add a pinch of nutmeg at this stage for a warm, subtle depth of flavour.
  • Add tomato
    Incorporate 2 tbsp (30 g) tomato paste or ½ cup (120 ml) tomato passata. Mix thoroughly, then reduce the heat to low.
  • Simmer low and slow
    Simmer the ragù uncovered on low heat for at least 2 hours, stirring occasionally. Add splashes of broth or water (about ½ cup / 120 ml) as neededto prevent it from drying out. The sauce should be thick and well-reduced, never watery.
  • Season and serve
    Taste and adjust with salt and black pepper. Serve with fresh egg tagliatelle, layer into lasagna, or cool and store to use the next day—the flavour only improves!