2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
8 ounces ground beef
8 ounces ground pork
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups beef stock or chicken stock, divided
3 Tbsp tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb tagliatelle or fettuccine (preferably fresh egg)
Finely grated parmesan
Instructions
Heat oil in a large heavy pot over medium-high
heat. Add onions, celery, and carrots. Saute until
soft, 8-10 minutes. Add beef, veal, and pancetta;
saute, breaking up, until browned, about 15
minutes. Add wine; boil 1 minute, stirring often
and scraping up browned bits. Add 2 1/2 cups stock
and tomato paste; stir to blend. Reduce heat to
very low and gently simmer, stirring occasionally,
until flavors meld, 1 1/2 hours. Season with salt
and pepper.
Bring milk to a simmer in a small saucepan;
gradually add to sauce. Cover sauce with lid
slightly ajar and simmer over low heat, stirring
occasionally, until milk is absorbed, about 45
minutes, adding more stock by 1/4-cupfuls to thin
if needed.
Bring a large pot of water to a boil. Season with
salt; add pasta and cook, stirring occasionally,
until 1 minute before al dente. Drain, reserving
1/2 cup pasta water. Add pasta and toss to coat.
Stir in some of the reserved pasta water by
tablespoonfuls if sauce seems dry. Divide pasta
among warm plates. Serve with Parmesan.
Originally Submitted
12/8/2014
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