Ragù alla Bolognese

Method

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1. Heat the oil and butter in a heavy pan and cook the pancetta for 5 minutes, until the fat runs.

   Mark done Start 5 min timer

2. Add the onion, carrot and celery and cook over a low heat for 12 minutes, until soft and sweet.

   Mark done Start 12 min timer

3. Raise the heat, add both minces and cook 10 minutes, breaking them up, until browned and no liquid remains.

   Mark done

4. Pour in the milk and simmer 20 minutes, stirring occasionally, until it has been completely absorbed.

   Mark done

5. Add the nutmeg, then the wine, and simmer 15 minutes until that too has gone.

   Mark done

6. Stir in the tomato purée and the chopped tomatoes and cook 5 minutes.

   Mark done

7. Add the stock, bay leaf, salt and pepper and bring to the barest simmer.

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8. Cook uncovered on the lowest heat for 2 hours, stirring every 20 minutes. Add a splash of water if it catches.

   Mark done Start 2 hr timer

9. Boil the tagliatelle in well-salted water until al dente and drain, keeping a little water.

   Mark done

10. Toss the pasta with the ragù and a splash of the water, and serve with the Parmesan.

    Mark done

Chef’s Tips

• Milk first, and let it go completely before the wine.
• Very fine dice on the soffritto — it should disappear.
• Two hours at a bare simmer, uncovered.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Tagliatelle, not spaghetti
• A green salad
• Sangiovese

Storage & Reheating

Much better the next day. Keeps 4 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.