Ragù alla Bolognese

From Accademia Italiana della Cucina

Ingredients

  • 2 tbsp unsalted butter
  • 50g pancetta, finely chopped
  • 1 medium onion, finely diced
  • 1 small carrot, finely diced
  • 1 celery stalk, finely diced
  • 400–500g ground beef (coarse grind, preferably chuck or skirt)
  • 200 mL whole milk
  • 2 tbsp tomato paste
  • Salt and black pepper, to taste
  • 1 tbsp nutmeg

Method

  1. Make the soffritto: Heat olive oil or butter in a heavy-bottomed pot. Add onion, carrot, and celery. Sauté over low heat until soft and golden.

  2. Add pancetta: Let it render and slightly crisp.

  3. Add the ground meat: Increase heat to medium. Add the beef and break it up with a spoon. Let it brown slowly without stirring too often. It should lose its raw color and start to catch on the bottom slightly.

  4. Deglaze with hot water: Splash in 2–4 tablespoons of salted hot water. Scrape up the brown bits from the bottom of the pan and stir well. Let the liquid evaporate completely.

  5. Add the milk: Pour in the milk and stir. Simmer gently until absorbed.

  6. Add tomato: Stir in the tomato paste.

  7. Simmer low and slow: Add water to prevent drying out during simmering. Reduce heat to very low, partially cover the pot, and simmer for 3 hours, stirring occasionally.

  8. Season to finish: Add salt and nutmeg.

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