Slow-Simmered Traditional Bolognese Ragù

Ingredients

• 4 ounces pancetta (or unsmoked bacon), finely minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, very finely minced
• 1 large carrot, peeled and very finely minced
• 1 rib celery, very finely minced
• 3 cloves garlic, minced
• 1 pound ground beef chuck (80/20)
• 1 pound ground pork
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 1 cup dry white wine (or dry red wine)
• 1.5 cups whole milk (divided: 1 cup early, 1/2 cup late)
• 1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand
• 2 tablespoons tomato paste
• 2 cups low-sodium beef bone broth
• 1 fresh Parmigiano-Reggiano rind (optional)
• 1 pound fresh or dried tagliatelle pasta, for serving
• Freshly grated Parmigiano-Reggiano cheese

• 115g pancetta or unsmoked bacon, finely diced
• 30g unsalted butter
• 15ml olive oil
• 1 brown onion, finely minced
• 1 carrot, peeled and finely minced
• 1 celery stalk, finely minced
• 3 garlic cloves, minced
• 450g minced beef chuck
• 450g minced pork
• 9g kosher salt, divided
• 2g cracked black pepper
• 240ml dry white wine
• 360ml whole milk (divided)
• 800g canned whole plum tomatoes, crushed
• 30g tomato paste
• 480ml beef bone broth
• 1 parmesan rind, optional
• 450g tagliatelle pasta, to serve
• Grated Parmigiano-Reggiano, to serve

Instructions

1. Render Pancetta & Cook Soffritto

   In a heavy 6-quart Dutch oven over medium heat, render minced pancetta in butter and olive oil for 5 minutes. Add finely minced onion, carrot, and celery. Cook gently for 8 to 10 minutes until vegetables are soft, sweet, and translucent (do not brown). Stir in garlic for 1 minute.

   Texture Cue Vegetables melt into a soft, fragrant paste.

2. Brown the Meats Gently

   Add ground beef, ground pork, 1 teaspoon salt, and black pepper. Cook over medium heat, breaking meat apart with a wooden spoon into very fine bits, for 8 to 10 minutes until no longer pink (do not hard-sear).

   Visual Cue Meats are broken into fine, delicate granules.

3. Add Wine and Evaporate

   Pour in the dry white wine. Simmer actively for 4 to 5 minutes, stirring occasionally, until the liquid is almost completely evaporated.

   Visual Cue Wine reduces until only the glistening fat and meat remain.

4. Milk Simmer Stage

   Pour in 1 cup of whole milk and a pinch of nutmeg. Simmer gently over medium-low heat for 8 to 10 minutes, until the milk is mostly absorbed by the meat.

   Texture Cue Meat turns remarkably tender and velvety.

5. Add Tomatoes and Long Simmer

   Stir in tomato paste, crushed San Marzano tomatoes with juices, beef broth, and parmesan rind. Bring to a boil, then immediately reduce heat to the lowest setting. Cover partially and simmer for 2 to 2.5 hours, stirring every 20 minutes and adding remaining 1/2 cup milk halfway through.

   Visual Cue Sauce turns deep mahogany, thick and rich with small pools of orange oil on top.

6. Cook Pasta and Toss (Mantecare)

   Cook tagliatelle in a large pot of salted water until al dente. Reserve 1/2 cup pasta water. Drain pasta and add directly into a large pan with several generous ladles of Bolognese ragù and a splash of pasta water. Toss vigorously for 1 minute over medium heat to coat every strand.

   Visual Cue Sauce clings uniformly to flat tagliatelle noodles.

7. Serve with Parmigiano

   Twirl onto warm plates. Top with an extra spoonful of ragù and a snow of freshly grated Parmigiano-Reggiano.

   Texture Cue Silky pasta ribbons coated in melt-in-your-mouth savory meat sauce.