Classic Ragu Bolognese

Classic Ragu Bolognese
Original recipe by Bon Appetit

Ingredients:

2 tablespoons extra-virgin olice oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz ground beef (85% lean)
6 oz ground veal
3 oz thinly sliced pancetta (Italian bacon), finely chopped
1/2 cup dry red wine
3 cups beef stock or chicken stock, divided
3 tablespoon tomato paste
   kosher salt and freshly ground black pepper
1 cup whole milk
1 lb tagliatelle or fettuccine
   finely grated Parmesan 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 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 sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfulls to thin if needed.  DO AHEAD: RAGU CAN BE MADE 2 DAYS AHEAD.  Chill uncovered until cold, then cover and keep chilled.  Rewarm before serving.

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 pasta water.  Transfer ragu to a large skillet over medium-heat heat.  Add pasta and toss to coat.  Stir in some of the reserved pasta water by tablespoons if sauce seems dry.  Divide pasta among plates.  Serve with Parmesan.

4 - 6 servings