Classic Ragù alla Bolognese

• •2 oz pancetta, finely minced
• •1 tablespoon extra-virgin olive oil
• •2 tablespoon unsalted butter
• •1 medium yellow onion, finely minced
• •1 medium celery stalk, finely minced
• •1 medium carrot, peeled and finely minced
• •1 lb coarsely ground beef chuck (80/20)
• •0.5 lb ground pork shoulder
• •0.8 cup dry white wine
• •1 cup whole milk
• •2 tablespoon double-concentrated Italian tomato paste
• •0.5 cup canned San Marzano tomato passata
• •1.5 cup beef stock, warmed
• •0.1 teaspoon freshly grated nutmeg
• • to taste fine sea salt
• • to taste freshly cracked black pepper
• •14 oz fresh egg tagliatelle
• •0.5 cup Parmigiano-Reggiano, freshly grated

Instructions

1. 1

   Place a heavy-bottomed Dutch oven or enameled cast-iron pot over medium-low heat. Add the olive oil, butter, and minced pancetta. Cook gently for 5 to 7 minutes until the pancetta fat is rendered but not crisp.

2. 2

   Add the finely minced onion, celery, and carrot (soffritto) to the rendered fat. Sauté over low heat, stirring occasionally, for about 10 to 12 minutes until softened and translucent, taking care not to brown the vegetables.

3. 3

   Increase heat slightly to medium. Add the ground beef and ground pork. Use a wooden spoon to break the meat into small pieces. Cook just until the meat loses its raw pink color and releases its natural juices, about 8 to 10 minutes. Do not brown or sear the meat heavily, as this keeps the texture soft and tender.

4. 4

   Pour in the dry white wine. Stir thoroughly, scraping any fond from the bottom of the pot, and simmer gently until the alcohol smell dissipates and the liquid has almost completely evaporated, about 5 to 7 minutes.

5. 5

   Pour in the whole milk and add the freshly grated nutmeg. Reduce heat to low and simmer gently, stirring occasionally, until the milk has been almost entirely absorbed and reduced, about 10 to 15 minutes.

6. 6

   Dilute the double-concentrated tomato paste in 0.5 cup of warm beef stock, then pour it into the pot along with the tomato passata. Season with a light pinch of salt and black pepper. Stir well to combine.

7. 7

   Cover the pot partially with a lid, leaving a small crack for steam to escape. Lower the heat to the lowest setting so only the gentlest bubble breaks the surface. Simmer for 2.5 to 3 hours, stirring occasionally and adding splashes of the remaining warm beef stock whenever the sauce looks too dry. The finished sauce should be thick, glossy, and deeply savory.

8. 8

   Bring a large pot of salted water to a rolling boil. Cook the fresh egg tagliatelle until just al dente, about 2 to 3 minutes. Reserve 0.5 cup of pasta water, then drain.

9. 9

   Transfer the drained pasta directly into the pot with the ragù. Toss gently over low heat for 1 minute to coat every ribbon of pasta, loosening with a splash of reserved pasta water if needed. Serve immediately into warmed bowls, topped with freshly grated Parmigiano-Reggiano.

Chef's Tips

• 💡Bolognese is traditionally paired with broad, flat pasta ribbons like fresh tagliatelle rather than spaghetti, as the egg pasta holds the thick, unctuous meat sauce properly.
• 💡Mincing the soffritto (onion, celery, carrot) into very fine, uniform brunoise ensures that the vegetables melt seamlessly into the sauce texture rather than standing out as chunks.
• 💡Simmering the meat in milk before adding tomato is an essential traditional technique; the lactic acid gently tenderizes the meat fibers and tempers the tomato acidity.
• 💡Ragù alla Bolognese tastes even better the next day after the flavors have rested and melded in the refrigerator overnight.