Classic Ragu Bolognese

Ingredients for Classic Ragu Bolognese

• 2 cucharadas de aceite de oliva virgen extra

• 2 medium onions, finely chopped (about 150g )

• 2 celery stalks, finely chopped (about 130g )

• 2 carrots, peeled, finely chopped (about 110g )

• 170g beef mince (85% lean)

• 170g ground veal

• 90g thinly sliced pancetta, finely chopped

• 120 ml de vino tinto seco

• 725ml (about) beef stock or chicken stock, divided

• 3 cucharadas de pasta de tomate

• Sal kosher y pimienta negra recién molida

• 240ml de leche entera

• 450g tagliatelle or fettuccine (preferably fresh egg)

• Parmesano finamente rallado (para servir)

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, 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 600ml stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavours meld, 1 1/2 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 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 120ml pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.