Ingredients: |
Ingredients: 2 tablespoons olive oil
2 medium onions, finely chopped (about 1 ½ cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about ¾ cup)
½ lb. lean ground beef
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
½ cup dry red wine
3 cups (approx.) beef stock or chicken stock, divided
3 tablespoons tomato paste
Salt and pepper to taste
1 cup whole milk or half-and-half
1 lb. pasta
Finely grated Parmesan cheese
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Directions: |
Directions:Heat the oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8 to 10 minutes. Add beef, veal, and pancetta; sauté breaking up with the back of a spoon until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 ½ cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 ½ hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by ¼-cupfuls to thin if needed. (Ragu can be made 2 days ahead, chill uncovered until cold, and then cover and keep cold. Rewarm sauce before continuing.)
Bring a large pot of water to boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving ½ cup pasta water. Transfer ragu to large skillet over medium heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoons if the sauce seems dry.
Divide among warm plates. Serve with Parmesan cheese. |
This recipe for Classic Ragu Bolognese is from