Classic Beef Bolognese

Ingredients

• 500 g ground beef
• 150 g pancetta or bacon — diced
• 1 onion — finely diced
• 2 carrots — finely diced
• 2 celery stalks — finely diced
• 4 garlic cloves — minced
• 200 ml dry red wine
• 400 g canned crushed tomatoes
• 2 tbsp tomato paste
• 200 ml whole milk
• 2 tbsp olive oil
• 500 g tagliatelle or pappardelle
• parmesan — to serve
• salt and black pepper — to taste

Instructions

1. 1

   Heat olive oil in a large heavy pot over medium heat. Cook pancetta until golden, then add onion, carrot, and celery (the soffritto). Cook for 10 minutes until softened.

   Start timer — 10 min
2. 2

   Add garlic and cook 1 minute. Increase heat to high, add ground beef, and break up with a spoon. Brown thoroughly — do not rush this step.

   Start timer — 1 min
3. 3

   Add tomato paste and stir for 2 minutes. Pour in red wine and cook until fully evaporated.

   Start timer — 2 min
4. 4

   Add crushed tomatoes and stir to combine. Reduce heat to the lowest possible setting. Simmer uncovered for at least 90 minutes, stirring occasionally.

   Start timer — 1h 10m
5. 5

   Stir in milk in the last 20 minutes of cooking. This mellows the acidity and adds richness.

   Start timer — 20 min
6. 6

   Cook pasta in well-salted boiling water until al dente. Reserve pasta water. Toss pasta with the sauce, adding a splash of pasta water to loosen. Serve with parmesan.