Ragu Bolognese

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled, finely chopped
  • 6 ounces ground beef
  • 6 ounces ground veal
  • 3 ounces thinly sliced pancetta, finely chopped
  • 1/2 cup dry red wine
  • 3 cups beef stock or chicken stock, divided
  • 3 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 cup whole milk
  • 1 pound tagliatelle or fettuccine (preferably fresh egg)
  • Finely grated Parmesan (for serving)

Directions

  • 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 with the back of a spoon, 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.
  • (Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.)
  • 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.
  • Transfer ragu to a large skillet over medium-high heat. 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.
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