Ragù alla Bolognese
Prep time: 180 minServes: 6
Pairs with
Bolognese wants a red from Emilia-Romagna — sangiovese or lambrusco. But any medium to full-bodied red with acidity works.
Ingredients
- 500g mixed mince (beef/pork)
- 100g pancetta, diced
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves
- 200ml white wine
- 400g crushed tomatoes
- 2 tbsp tomato paste
- 200ml milk
- 200ml beef stock
- Nutmeg, bay leaves
- 500g tagliatelle
- Parmesan
Method
- 11. Fry pancetta until fat renders. Add onion, carrots and celery (soffritto), cook 10 minutes.
- 22. Raise heat, add mince and brown thoroughly.
- 33. Pour in white wine, cook until evaporated.
- 44. Add tomatoes, tomato paste, milk, stock, nutmeg and bay leaves.
- 55. Simmer on the lowest heat for at least 2.5–3 hours. Stir occasionally.
- 66. Cook tagliatelle. Toss in the ragù. Serve with grated parmesan.