Name: Bolognese
Yield: 4-6
Ingredients: 1 yellow onion, finely diced; 1 carrot, finely diced; 1 stick of celery, finely diced; 450 g ground beef chuck; 250 ml whole milk; 250 ml dry white wine; 1 x 400 g can of quality whole plum tomatoes; A tiny grating of nutmeg; Butter and olive oil, for frying; Salt and freshly ground black pepper; Dried pasta of choice

Bolognese

Rated 5.0 stars by 1 users

Servings

4-6

I love making ragùs. Just the thought of it makes me happy, especially since you get to add wine to the pot—so it would be a shame not to enjoy a glass yourself while you're at it.

Outside of Italy, Bolognese has come to mean just about any meat sauce, but the real deal is actually more meat than sauce. It's defined by a mellow, gentle, and comforting flavor, with depth from the wine and soft edges from the milk. The sauce should be thick and rich, with no liquid remaining, but not dry either. So, be sure to keep an eye on it!

Ingredients

1 yellow onion, finely diced
1 carrot, finely diced
1 stick of celery, finely diced
450 g ground beef chuck
250 ml whole milk
250 ml dry white wine
1 x 400 g can of quality whole plum tomatoes
A tiny grating of nutmeg
Butter and olive oil, for frying
Salt and freshly ground black pepper
Dried pasta of choice

Directions

Prepare the ragu base:

Preheat a large cast iron pot over medium heat. Add a knob of butter and a tablespoon of olive oil. Sweat the diced vegetables (onion, carrot, and celery) without letting them color.

Cook the meat:

Add the ground beef and a pinch of salt. Gently break up the meat and cook until it loses its raw pink color. Grate a tiny bit of nutmeg into the mixture.

Add the liquids:

Increase the heat and add the white wine. Allow it to reduce until most of the liquid has evaporated. Then add the milk and reduce again until the milk has mostly evaporated. Add the canned tomatoes (with their juices), and then fill the can with water. Add the water to the pot and bring it to a gentle simmer.

Simmer the ragu:

Let the ragu simmer very slowly for 5-6 hours, partially covered. If it looks too dry at any point, add more water. You can also cook the ragu in the oven at 150°C (300°F) for the same amount of time.

Finish the ragu:

After 6 hours, the ragu should be thick and rich. Season to taste with salt. The ragu should be very tender and flavorful.

Optional step (for added flavor):

If desired, gently fry minced garlic and dried chili in butter before adding the ragu to the pan with the cooked pasta. Loosen the sauce with a little pasta water and serve on hot plates. Enjoy with a glass of Barolo.