Ragu alla Bolognese

🛒 Ingredients

• Pancetta, finely diced 15 g · 75 kcal
• Ground Beef (80/20) 100 g · 250 kcal
• Ground Pork 50 g · 125 kcal
• Olive Oil 7 g · 59 kcal
• Yellow Onion, finely diced 38 g · 15 kcal
• Carrot, finely diced 18 g · 7 kcal
• Celery Stalk, finely diced 13 g · 2 kcal
• Dry White Wine 30 g · 25 kcal
• Whole Milk 61 g · 38 kcal
• Canned Crushed Tomatoes (Passata) 50 g · 10 kcal
• Beef Broth 61 g · 5 kcal

👨‍🍳 Instructions

1. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely diced pancetta and cook until crispy, then remove with a slotted spoon and set aside.
2. Add the ground beef and pork to the pot and brown thoroughly, breaking up any clumps with a spoon. Drain off any excess fat, leaving about 2-3 tablespoons.
3. Add the finely diced onion, carrot, and celery (soffritto) to the pot and cook, stirring occasionally, until the vegetables soften and become fragrant, about 8-10 minutes.
4. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has almost completely evaporated, about 5-7 minutes.
5. Stir in the whole milk and bring it to a gentle simmer. Continue to cook, stirring occasionally, until the milk has nearly evaporated and absorbed into the meat, about 10-15 minutes.
6. Add the crushed tomatoes and beef broth to the pot. Return the cooked pancetta to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for at least 3 hours, or up to 4 hours, stirring occasionally.
7. Taste and season with salt and freshly ground black pepper as needed. Serve hot, traditionally with tagliatelle pasta, garnished with grated Parmesan cheese.