Entree: Italy – Emilia-Romagna – Bucatelli alla Bolognese (Bucatelli with Bolognese ragù)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

- 1 lb (450 g) bucatelli pasta
- 12 oz (340 g) ground beef (preferably chuck)
- 4 oz (115 g) pancetta, diced
- 1 medium (about 1 cup) (150 g) onion, finely chopped
- 1 medium (about 1 cup) (110 g) carrot, finely chopped
- 2 ribs (about 1 cup) (120 g) celery, finely chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 3 tbsp (45 ml) tomato paste
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) whole milk
- 14 oz (400 g) crushed tomatoes (or passata)
- 1 cup (240 ml) beef or chicken stock
- 1 bay leaf
- Pinch of freshly grated nutmeg
- Salt
- Freshly ground black pepper
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano, plus more for serving

Instructions

1. Heat the olive oil and 1 tbsp (15 g) butter in a large heavy pot over medium heat. Add pancetta and cook until it renders fat and starts to brown, about 3–4 minutes.
2. Add onion, carrot, and celery and sweat gently until soft and translucent, about 8–10 minutes; season lightly with salt.
3. Increase heat to medium-high, add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 8 minutes. Drain excess fat if needed.
4. Stir in tomato paste and cook 2 minutes. Pour in white wine to deglaze, scraping brown bits; simmer until wine almost evaporates, about 3–4 minutes.
5. Add milk and a pinch of nutmeg; simmer until milk mostly evaporates, about 6–8 minutes. Add crushed tomatoes, stock, and bay leaf; bring to a gentle simmer.
6. Reduce heat to very low, partially cover, and simmer slowly for 1.5–2 hours, stirring occasionally and adjusting liquid with stock if it becomes too dry. Remove bay leaf and adjust seasoning with salt and pepper.
7. Bring a large pot of salted water to a rapid boil. Cook bucatelli until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup (240 ml) pasta cooking water and drain.
8. Add drained bucatelli to the ragù with 1 tbsp (15 g) butter and 1/2 cup (120 ml) reserved pasta water; toss over low heat until the pasta is coated and al dente. Stir in 1/2 cup (50 g) grated Parmigiano-Reggiano.
9. Serve immediately with additional grated Parmigiano-Reggiano and freshly ground black pepper.