Ragù Alla Bolognese (Official 2023)

Method

1. Cut the fresh pancetta with a knife or grind it.
2. In a cast iron or earthenware pot, heat 3 tablespoons of extra virgin olive oil and add the pancetta, sauté over medium heat.
3. Finely dice celery, carrot, and onion (120 g each).
4. When the pancetta is well browned, add the vegetables and sauté over low heat for 10 minutes until translucent.
5. Increase the heat and add the minced beef (800 g). Brown over high heat for 20-25 minutes until the liquids evaporate and the meat sizzles.
6. Add the wine (white or red) and cook over high heat until the smell of wine disappears (about 10 minutes).
7. Add 2 tablespoons of tomato paste and 400 g of tomato sauce, stir.
8. Add water (or delicate broth) in the same volume as the tomato sauce (about 400 ml). Bring to a boil over high heat.
9. Cover and cook over the lowest heat for 2 hours. Stir every 10-15 minutes. If it dries too much, add a little water.
10. After 2 hours, add a generous glass of milk. Replace the lid and cook for another hour over the lowest heat, stirring occasionally.
11. In the last 10 minutes, add salt, pepper, and if desired, a grating of nutmeg.
12. Turn off the heat and let the ragù rest for 30 minutes.
13. Serve with pasta (tagliatelle, bucatini, spaghetti) and, if you like, pecorino or parmesan.