Classic Ragu Bolognese

Name: Classic Ragu Bolognese
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium onions, finely chopped or 1 1/2 cups onions; 2 celery ribs, finely chopped or 1 cup celery rib; 2 carrots, peeled, finely chopped or 3/4 cup carrot; 6 ounces ground sirloin; 6 ounces ground veal; 3 ounces thinly sliced pancetta, finely chopped; 1/2 cup dry red wine; 3 cups chicken stock or 3 cups beef stock, divided, amount approximate; 3 tablespoons tomato paste; kosher salt; fresh ground black pepper; 1 cup whole milk; 1 lb tagliatelle pasta noodles (preferably fresh egg) or 1 lb fettuccine (preferably fresh egg); finely grated parmesan cheese (for serving)

Submitted by Pfhantastic Cook

""A certain magic happens as the beef and aromatic vegetables slowly cook down with the wine, tomato paste, and broth." --Bon Appetit Magazine"

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Ready In:: 3hrs
Ingredients:: 15
Serves:: 4-6

ingredients

2 tablespoons extra virgin olive oil
2 medium onions, finely chopped or 1 1/2 cups onions
2 celery ribs, finely chopped or 1 cup celery rib
2 carrots, peeled, finely chopped or 3/4 cup carrot
6 ounces ground sirloin
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
¹⁄₂ cup dry red wine
3 cups chicken stock or 3 cups beef stock, divided, amount approximate
3 tablespoons tomato paste
kosher salt
fresh ground black pepper
1 cup whole milk
1 lb tagliatelle pasta noodles (preferably fresh egg) or 1 lb fettuccine (preferably fresh egg)
finely grated parmesan cheese (for serving)

directions

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 2 1/2 cups of stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover 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 befor 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 1/2 cup of 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 freshly grated Parmesan.