Entree: Italy – Emilia-Romagna – Ragù alla Bolognese (Bolognese ragù (meat sauce) for pasta)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) spaghetti
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 oz (85 g) pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) canned crushed tomatoes
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) grated nutmeg
- 2 bay leaves
- Grated Parmigiano-Reggiano for serving

Instructions

1. Heat olive oil and butter in a wide heavy pot over medium heat; add pancetta and cook until lightly browned.
2. Add onion, carrot, and celery and cook, stirring, until softened but not colored, about 8–10 minutes; add garlic and cook 1 minute.
3. Increase heat to medium-high, add ground beef and brown, breaking it up, until no longer pink.
4. Stir in tomato paste and cook 1–2 minutes, then add white wine and simmer until mostly evaporated.
5. Add milk and simmer gently 5 minutes (this softens acidity), then add beef stock, crushed tomatoes, bay leaves, nutmeg, salt, and pepper.
6. Reduce heat to very low and simmer gently, uncovered or slightly ajar, for 1.5–2 hours, stirring occasionally and adding a splash of stock if it becomes too dry; adjust seasoning.
7. Meanwhile cook spaghetti in abundant salted boiling water until al dente, drain, and reserve a little pasta water.
8. Toss spaghetti with several spoonfuls of ragù and a little reserved pasta water if needed; serve topped with additional ragù and grated Parmigiano-Reggiano.