Classic Ragu Bolognese

Name: Classic Ragu Bolognese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams ground beef (85% lean); 177 milliliters carrots, peeled, finely chopped (about; 237 milliliters celery stalks, finely chopped (about; 710 milliliters (about) beef stock or chicken stock, divided; 118 milliliters dry red wine; 170 grams ground veal; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 355 milliliters medium onions, finely chopped (about; 85 grams thinly sliced pancetta, finely chopped; 6 servings Finely grated Parmesan (for serving); 454 grams tagliatelle or fettuccine (preferably fresh egg); 3 Tbsps tomato paste; 237 milliliters whole milk

Classic Ragu Bolognese might be just the sauce you are searching for. One portion of this dish contains around 39g of protein, 30g of fat, and a total of 726 calories. This recipe serves 6. If you have ground beef, onions, parmesan, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It can be considered rather expensive, costing around $3.87 per serving.

Instructions

Heat oil in a large heavy pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add onions,celery, and carrots.

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Carrot

Celery

Onion

Saute until soft, 8-10 minutes.

Add beef, veal,and pancetta; saute, breaking up with the back of a spoon, untilbrowned, about 15 minutes.

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Pancetta

Beef

Veal

Add wine; boil 1 minute, stirring oftenand scraping up browned bits.

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Wine

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.

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Salt And Pepper

Tomato Paste

Stock

Bring milk to a simmer in a small saucepan; gradually add tosauce. Cover sauce with lid slightly ajar and simmer over low heat,stirring occasionally, until milk is absorbed, about 45 minutes, addingmore stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can bemade 2 days ahead. Chill uncovered until cold, then cover and keepchilled. Rewarm before continuing.

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Sauce