Classic Beef Bolognese (Ragù alla Bolognese)

Method

1. 1

   Pulse the chopped onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

2. 2

   Heat 3 Tbsp. extra-virgin olive oil in a Dutch oven or other large pot over medium. Break the ground beef into small clumps and add to the pot; season lightly with kosher salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.

3. 3

   Wipe out the pot. Cook the chopped pancetta in the same pot over medium heat, stirring occasionally, until it has released some of its fat and is crisp, 6–8 minutes. Add the reserved onion mixture to the pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to the surface, 6–8 minutes.

4. 4

   Return beef to the pot and pour in 1 cup dry white wine. Reduce heat to medium-low and cook, smashing beef with a wooden spoon, until wine is evaporated and meat is finely ground, 12–15 minutes. Add 1/3 cup tomato paste, 1 bay leaf, and a pinch of nutmeg and cook, stirring occasionally and pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.

5. 5

   Pour in 2 cups chicken stock and 1 cup whole milk; add a pinch of kosher salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very tender, 2–2.5 hours. The sauce should have the texture of a sloppy joe mixture. If liquid reduces too much, add extra stock. Discard bay leaf and adjust seasoning.

6. 6

   Cook the pasta in a large pot of boiling salted water. Cook fresh pasta for about 3 minutes, or dry pasta until very al dente (about 2 minutes less than package directions).

7. 7

   Using tongs, transfer cooked pasta to the pot with sauce. Add 1 cup pasta cooking liquid and 2 oz. finely grated Parmesan cheese. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

8. 8

   Transfer the pasta to a platter and top with more Parmesan cheese.