B is for Bolognese (The Official Recipe)

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 100 grams Pancetta (diced finely)
• 1 large Carrot (peeled and finely diced)
• 1 stalk Celery Stalk (finely diced)
• 1 small Onion (finely diced, about 80 g)
• 500 grams Ground Beef (80 % lean, preferably chuck)
• 240 ml Dry Red or White Wine (use a wine you would drink)
• 2 tablespoons Tomato Paste (concentrated)
• 240 ml Tomato Purée (smooth, no added herbs)
• 240 ml Vegetable Broth (low‑sodium)
• 240 ml Whole Milk (full‑fat for richness)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 400 grams Fresh Tagliatelle (cooked al dente)

Instructions

1. Prepare the mirepoix

   Dice the pancetta, carrot, celery, and onion very finely. Set aside.

   Time: PT5M

2. Sauté aromatics

   Heat the 10‑inch enameled cast iron pot over medium heat, add olive oil, then melt the pancetta. Once the pancetta renders, add the diced carrot, celery, and onion. Stir with a wooden spoon until the vegetables soften, about 5‑7 minutes.

   Time: PT7M

3. Brown the ground beef

   Increase heat to medium‑high, add the ground beef to the pot, breaking it up with the wooden spoon. Cook until the meat loses its pink color and begins to brown, about 8 minutes.

   Time: PT8M

4. Deglaze with wine

   Pour the 240 ml of red or white wine into the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, roughly 3‑4 minutes.

   Time: PT4M

5. Add tomato base and broth

   Stir in the tomato paste, tomato purée, and vegetable broth. Mix well to combine.

   Time: PT2M

6. First long simmer

   Cover the pot with its lid and let the sauce simmer gently for 1 hour. Stir occasionally with the wooden spoon.

   Time: PT1H

7. Incorporate whole milk

   After the first hour, uncover the pot and stir in the whole milk. Return to a low simmer.

   Time: PT2M

8. Second long simmer

   Continue to simmer uncovered for another 1 hour, stirring every 15 minutes to prevent sticking.

   Time: PT1H

9. Season and finish

   Taste the ragù and season with salt and freshly ground black pepper. Adjust seasoning as needed.

   Time: PT2M

10. Cook fresh tagliatelle

    While the sauce finishes, bring a large pot of salted water to a rolling boil. Cook the fresh tagliatelle according to package directions (usually 2‑3 minutes) until al dente. Drain, reserving a cup of pasta water.

    Time: PT5M

11. Serve

    Plate the tagliatelle, spoon generous amounts of ragù Bolognese over the pasta, and finish with a drizzle of extra‑virgin olive oil or a sprinkle of grated Parmigiano‑Reggiano if desired.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g