Classic Ragu Bolognese

Classic Ragu Bolognese
Photo by Jeff Lipsky

Ingredients

  • 1 pound tagliatelle or fettuccine (preferably fresh egg)
  • 1 cup whole milk
  • 6 ounces ground beef (85% lean)
  • 3 ounces pancetta
  • 3 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 3 cups beef stock or chicken stock
  • + 7 more ingredients
    • ½ cup red wine
    • 6 ounces ground veal
    • Parmesan cheese, finely grated
    • 2 carrots
    • 2 celery stalks
    • 2 medium onions
    • 2 tablespoons extra-virgin olive oil

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. A...

View full recipe at Epicurious

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