Classic Ragù alla Bolognese

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Ingrediënten

De bereidingswijze

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1. 1

   In a large heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crispy, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Render the fat slowly to achieve maximum crispness.

2. 2

   Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

   Ongeveer 1 min

3. 3

   Add the ground beef and ground pork to the pot and brown thoroughly, breaking up the meat with a spoon, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the pot; brown in batches if necessary to get a good sear.

4. 4

   Drain off any excess fat from the meat, then return the pancetta to the pot.

   Ongeveer 2 min

5. 5

   Push the meat to one side of the pot, add the olive oil to the empty side, then add the chopped onion, carrot, and celery. Sauté until softened, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: The 'soffritto' base is crucial for flavor, so don't rush this step.

6. 6

   Stir in the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

7. 7

   Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until almost completely evaporated, about 5 minutes.

   Ongeveer 5 min

8. 8

   Add the whole milk and simmer gently until it has mostly evaporated and been absorbed by the meat, about 10-15 minutes.

   Ongeveer 15 min

   Tip van de kok: This step tenderizes the meat and adds richness.

9. 9

   Stir in the canned crushed tomatoes, beef broth, freshly grated nutmeg, salt, and black pepper.

   Ongeveer 2 min

10. 10

    Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, stirring occasionally.

    Ongeveer 3 uur

    Tip van de kok: The longer the ragù simmers, the deeper and more complex the flavors will become.

11. 11

    Uncover the pot for the last 30 minutes of cooking to allow the sauce to thicken to your desired consistency.

    Ongeveer 30 min

    Tip van de kok: If the sauce becomes too thick, add a splash of water or broth.

12. 12

    Taste and adjust seasoning as needed before serving.