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Classic Ragù Bolognese

Classic Ragù Bolognese

prep

35 mins

cooking

90+ mins

serves

6 people

Classic Bolognese Ragù, takes a little longer that the usual but totally worth it and not a tin of tomatoes in sight

method

  1. Heat oil in a large heavy pan over medium-high heat. Add onions, celery, and carrots. cook until soft

  2. Add Beef and Pork mince, pancetta breaking up with the back of a spoon, until browned, should take about 10/15 minutes

  3. Add your wine bring to the boil for 1 minute, stirring often and deglazing the pan, then add chicken stock and tomato paste and stir to blend.

  4. Reduce heat to super low and gently simmer, stirring occasionally for 1 1/2 hours. Season with salt and black pepper.

  5. Bring milk to a simmer in a small saucepan, gradually add to sauce. Cover sauce with lid slightly ajar and simmer over a low heat, stirring occasionally, until the milk is absorbed should take about 45 minutes, adding more stock to thin if needed.

  6. Bring a large pot of water to a boil. Season with salt, add pasta and cook, stirring occasionally. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.