Classic Ragu Bolognese

Ingredients for Classic Ragu Bolognese

• 2 colheres de sopa de azeite de oliva extra-virgem

• 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

• 120ml de vinho tinto seco

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

• 3 colheres de sopa de extrato de tomate

• Sal kosher e pimenta-do-reino moída na hora

• 240ml de leite integral

• 450g tagliatelle or fettuccine (preferably fresh egg)

• Queijo parmesão ralado finamente (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.

Aviso Legal

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