Classic Ragù Bolognese

Recipe printed from chiknpastry.com

Classic Ragù Bolognese
Adapted from Bon Appetit, May 2011; serves 6

time commitment: 3 hours (half active)

ingredients
2 T evoo
2 medium onions, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled, finely chopped
6 oz ground beef (85% lean)
6 oz ground veal
3 oz thinly sliced prosciutto, finely chopped
1/2 c dry red wine
3 c beef stock, divided
4 T tomato paste
Kosher salt and freshly ground black pepper
1 c milk
1 pound of tagliatelle
Parmigiano-Reggiano cheese, finely grated (for serving)

instructions
Heat oil in a large heavy pot (preferably a Dutch oven) over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and prosciutto; sauté, 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. (if you wish, you can make this in advance and rewarm it over the stove the night you plan to serve it.)

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 ragù 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 grated cheese.

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