200gpancetta or smoked streaky baconcut into lardons
50gtomato puree
1litre beef stock
200mlwhite wine
125mldouble creamor milk
2bay leaves
750gtagliatelle pasta
Parmigiano Reggianoto taste
Olive oil
Sea salt
Freshly ground black pepper
Instructions
Heat a drizzle of olive oil in a large, heavy-based pan until shimmering and add the beef. Cook on medium-high heat, stirring occasionally and breaking up with a spoon. Once lightly browned (3-5 minutes), remove the beef from the pan and set aside. Repeat the process with the minced pork. Once the pork is browned, set aside.
In a separate pan, cook the pancetta over low-medium heat until golden.
Meanwhile, add the onion, carrot and celery to the large saucepan used to brown the meat and sauté until soft, adding more oil if necessary.
Slightly drain the pancetta to remove excess fat (but save the rendered fat for another recipe) and add to the pan with the onions, carrot and celery. Increase the heat, then season with a pinch of salt and add the tomato puree. Stir to combine.
Cook the tomato puree for a minute or two, then pour in the red wine to deglaze. Make sure to scrape all the frond from the bottom of the pan. Simmer for five minutes or so, until the wine has almost completely evaporated.
Return the browned beef and pork to the pan, followed by the beef stock. There should be just enough stock to submerge all of the ingredients in the pan. Add the bay leaves, stir to combine, then bring to the boil and gently simmer for 2-3 hours, stirring occasionally and adding more liquid if need be.
Pour the cream or milk into the pan and stir to combine. Cover with a lid slightly ajar and simmer, stirring occasionally, for another 45 minutes.
Once the ragù is almost ready, remove the bay leaves and cook the pasta until approximately 2 minutes before fully cooked. Add the pasta to the pan with the ragù alongside a ladleful of the pasta’s cooking water, increase the heat to high, then stir to quickly incorporate.
Serve with grated cheese, such as Parmigiano Reggiano and a crack of freshly ground pepper.
Keyword Bolognese, Pasta, Ragù, Ragù alla Bolognese