Classic Bolognese Ragù
Preparation time
30 minutes
Cooking time
120 minutes
Number of servings
6
Difficulty
Medium
Ingredients
400
gr coarsely ground beef
150
gr sliced fresh pork belly
60
gr half an onion
60
gr carrot
60
gr celery stalk
1
cup(s) red or white wine
200
gr tomato passata
1
tbsp tomato paste
1
cup(s) whole milk (optional)
light meat or vegetable broth
3
tbsp extra virgin olive oil
pinch salt
pinch pepper
Directions
- In a high-quality, heavy, non-stick or aluminum or enameled cast iron saucepan 24-26 cm in diameter, melt the ground or chopped pancetta with 3 tablespoons of oil.
- Then, add the finely chopped aromatics from the cutting board (do not use a mixer) and let the soffritto wilt slowly over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor).
- Raise the heat and add the ground meat and, while stirring thoroughly, cook it for about ten minutes until it "sizzles".
- Pour in the wine and let it evaporate and reduce completely, until you no longer smell the wine and, then, add the tomato paste and the passata.
- Continuing to stir well, pour in a cup of boiling broth and cook slowly, with the pot covered, for about 2 hours (even 3 hours according to preference and the meats used) adding hot broth as needed.
- Halfway through cooking, according to a recommended ancient tradition, you can add the milk which must be allowed to reduce completely.
- Finally, once cooking is complete, adjust with salt and pepper. The ragù should have a beautiful dark orange color, be enveloping and creamy.