Classic Ragù alla Bolognese

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 7 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 1 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 15 min

   Kuharjeva opomba: 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.

   Približno 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.

    Približno 3 h

    Kuharjeva opomba: 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.

    Približno 30 min

    Kuharjeva opomba: If the sauce becomes too thick, add a splash of water or broth.

12. 12

    Taste and adjust seasoning as needed before serving.