Spaghetti Bolognese

Method

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1. Heat the oil and butter in a heavy casserole over medium-low. Add the onion, carrot and celery with a pinch of salt and cook 15 minutes, stirring often, until soft, sweet and barely coloured.

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2. Add the pancetta and cook 5 minutes until its fat has rendered.

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3. Raise the heat to medium-high, add both minces, and break them up with a wooden spoon. Cook 12 minutes without stirring much, letting the meat brown properly against the base rather than steaming grey. Season with the salt and pepper.

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4. Pour in the milk and simmer, stirring, until it has almost entirely disappeared — about 10 minutes.

   Mark done Start 10 min timer

5. Add the wine and do the same again, about 8 minutes.

   Mark done Start 8 min timer

6. Stir in the tomato purée and cook 2 minutes, then the tinned tomatoes, stock, bay and nutmeg.

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7. Bring to the barest simmer, half-cover, and cook 2 hours 30 minutes, stirring every 20 minutes or so, until the sauce is thick, glossy and darkened and the fat has separated at the edges.

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8. Cook the spaghetti in well-salted water until 1 minute short of the packet time, reserving a mugful of the water.

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9. Drain and add the pasta to the pan with a third of the ragù and a splash of the water, and toss over the heat for a minute so every strand is coated.

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10. Serve with the rest of the ragù on top and a great deal of Parmigiano.

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Chef’s Tips

• Chop the soffritto much finer than feels necessary. It should melt into the sauce, not sit in it.
• The milk step is not a misprint and it is not optional.
• It is better the next day, and better still on the third. Make it ahead if you can.

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

• A glass of Sangiovese
• Green salad with a sharp dressing
• Garlic bread

Storage & Reheating

The ragù keeps 4 days refrigerated and freezes for 3 months. Store it separately from the pasta.

Common questions

Nutritional Highlights

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