Entree: Italy – Emilia-Romagna – Bucatini con Ragù alla Bolognese (Bucatini with Bolognese ragù)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 1 lb (450 g) bucatini
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 3 oz (85 g) pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 stalks celery, finely chopped
- 8 oz (225 g) ground beef
- 8 oz (225 g) ground pork
- 1 cup (240 ml) dry white wine
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) canned crushed tomatoes
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) beef stock
- 1/2 tsp (1 g) freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano, plus extra for serving

Instructions

1. Heat the olive oil and butter in a large heavy-bottomed saucepan over medium heat until butter melts.
2. Add the pancetta and cook until it begins to render and brown, about 3–4 minutes.
3. Stir in the onion, carrot, and celery and sweat gently until soft and translucent, about 8–10 minutes; do not let them brown.
4. Increase heat to medium-high, add the ground beef and pork, and brown thoroughly, breaking up any clumps, until no pink remains, about 8–10 minutes.
5. Pour in the white wine and let it reduce by half, scraping up any browned bits from the pan.
6. Stir in the tomato paste and crushed tomatoes, then add the beef stock and whole milk; bring to a gentle simmer.
7. Add the nutmeg and season lightly with salt and plenty of black pepper. Reduce heat to low, partially cover, and simmer very gently for at least 1½–2 hours, stirring occasionally and adding a splash of stock or water if the sauce gets too thick.
8. Taste and adjust seasoning; the sauce should be rich and balanced with the meat tender and the tomato presence subtle.
9. Bring a large pot of salted water to a rolling boil and cook the bucatini until just shy of al dente according to package instructions.
10. Reserve 1 cup (240 ml) pasta cooking water, drain the bucatini, and add them to the ragù along with 1/4–1/2 cup (60–120 ml) reserved cooking water to loosen the sauce as needed; toss over low heat until the pasta is al dente and well coated.
11. Stir in the grated Parmigiano-Reggiano, adjust seasoning, and serve immediately with extra cheese at the table.