Slow-Simmered Ragù Bolognese with Tagliatelle

What you need

• 2 tbsp olive oil
• 100 g (3 1/2 oz) pancetta, finely diced
• 1 small onion, very finely chopped
• 1 medium carrot, peeled and very finely chopped
• 1 stalk celery, very finely chopped
• 300 g (10 oz) minced beef, not too lean
• 300 g (10 oz) minced pork
• 150 ml (2/3 cup) dry white wine
• 2 tbsp tomato paste
• 400 g (14 oz) tomato passata
• 250 ml (1 cup) beef stock, hot
• 200 ml (3/4 cup) whole milk
• 1 bay leaf
• salt, to taste
• black pepper, freshly ground, to taste
• 500 g (1 lb) egg tagliatelle, fresh or dried
• parmigiano reggiano, grated, for serving

Method

Restated from the original video

1. 1

   Put the olive oil and pancetta in a heavy pot over medium heat. Cook, stirring, until the pancetta turns translucent and gives up some fat, 3-4 min.

2. 2

   Add the onion, carrot and celery with a pinch of salt. Lower the heat, cover and sweat, stirring now and then, until soft and sweet but not browned, 10-12 min.

3. 3

   Turn the heat to medium-high and add the beef and pork. Break the meat into small crumbs with a wooden spoon and cook until it loses its raw color and any liquid has evaporated, 8-10 min.

4. 4

   Pour in the wine and let it bubble, scraping the bottom, until the smell of alcohol fades and the pan looks almost dry, 3-5 min.

5. 5

   Stir in the tomato paste and cook for 1 min, then add the passata, half of the stock, the bay leaf and some pepper.

6. 6

   Bring to a bare simmer, then turn the heat as low as it goes. Partly cover and cook for 2 1/2-3 hours, stirring every 20-30 min. The surface should only blip.

7. 7

   Each time the sauce looks dry, add a splash of milk or of the remaining stock, until both are used up.

8. 8

   When the sauce is thick, glossy and the fat pools at the edges, fish out the bay leaf and taste for salt and pepper.

9. 9

   Bring a large pot of water to a boil and salt it well. Cook the tagliatelle until al dente, then drain, keeping a cup of the cooking water.

10. 10

    Toss the tagliatelle with most of the ragù over low heat, loosening with a little cooking water if needed.

11. 11

    Serve topped with the rest of the ragù and grated parmigiano.

Imported from anitalianinmykitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.