Classic Ragu Bolognese

• portions: 6 servings

Ingrédients

2 Tbsp. extra-virgin olive 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)

4 oz. ground beef (85% lean)

4 oz ground pork

4 oz. ground veal

3 oz. thinly sliced pancetta, finely chopped

1/2 cup dry white wine

3 cups (about) beef stock or chicken stock, divided

5 grates fresh nutmeg

3 Tbsp. tomato paste

Kosher salt and freshly ground black pepper

1 cup whole milk

1 bay leaf

1 lb. tagliatelle or fettuccine (preferably fresh egg)

Finely grated Parmesan, parsley (for serving)

Instructions

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sautee until soft, 8-10 minutes. Add beef, veal, pork, and pancetta; sautee, 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 tomato paste and cook until brick red. Add 2 1/2 cups stock, nutmeg, and bay leaf. 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-cupfuls to thin if needed.

DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

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

Notes

Modify- brown mirepoix separate, add to pot, then meats and deglaze with tomato paste and white wine. Broth and milk in. Add can of nice tomatoes, oregano, parsley, a Parmesan rind, spices.