Target: 6 × 4 inches · landscape

Ragù alla Bolognese

260 min · 8 half-cup sauce portions

Ingredients

□ 4 oz pancetta, finely diced

□ 1 tbsp olive oil

□ 1 medium yellow onion, very finely diced

□ 1 medium carrot, very finely diced

□ 1 celery rib, very finely diced

□ 1 lb ground beef, preferably 80% lean

□ 1 lb ground pork

□ 1 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1 cup dry white wine

□ 1 cup whole milk

□ 1/8 tsp freshly grated nutmeg

□ 2 tbsp tomato paste

□ 1/2 cup tomato passata

□ 1 1/2 cups low-sodium beef stock, divided

□ 1 dried bay leaf

1. Finely dice onion, carrot, and celery. Render pancetta in olive oil, then soften the vegetables slowly until sweet and tender.

2. Brown beef and pork with salt and pepper until their liquid evaporates. Add wine, scrape the pot, and reduce until nearly dry.

3. Stir in milk and nutmeg until absorbed. Cook tomato paste briefly, then add passata, 1 cup stock, and bay.

4. Partially cover and simmer very gently 2 1/2 to 3 hours, stirring every 20 minutes. Remove bay; finish when tender and spoon-coating.

Cook’s note: Keep the heat low; add reserved stock by the tablespoon only if the pot begins to dry.