For this Bolognese ragù, I have you marinade the ground beef in a bit of heavy cream. This both tenderizes the beef and shortens the overall cooking time of the ragù. If you prefer to skip this step, add another hour of cooking time but do note that the meat sauce will not be as silky-teneder.
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Servings: 6
Ingredients
1 1/2poundslean ground beef
3Tablespoonsheavy cream
3Tablespoonsextra-virgin olive oil, divided
3-4ounces pancetta, or baconfinely chopped
1 large onion finely diced
2 celery stalksfinely diced
1medium carrotpeeled, finely diced
3garlic clovesminced
1/4cuptomato paste
Kosher salt
freshly cracked pepper
1cupdry white wine
128-ozcan good-quality whole tomatoeshand crushed
Pinchof finely grated nutmeg
1cupwhole milk
2cupslow-sodium chicken broth
1Tablespoonbutteroptional
1poundpastasuch as rigatoni, tagliatelle, papparedelle
1/4cupfinely grated Parmesanplus more for serving
1/2 teaspoonred pepper flakesoptional
Instructions
Mix ground beef with 3 tablespoons heavy cream. Cover and place in fridge for 2-4 hours, or overnight. Note, if you skip this step, add another hour to the overall cooking time of the meat sauce.
Pre-heat oven to 325ºF.
Heat a large pan or Dutch oven, over medium high heat. Once hot, add 1 tablspoon olive oil. Add the pancetta and sauté until golden brown, about 4-5 minutes. Stir in the onion, carrots, and celery, and sauté until softened, 5 to 8 minutes. Add garlic and sauté for another minute. Stir in the tomato paste and sauté until it starts to darken and caramelize, about 1-2 minutes. Remove the mixture to a plate and reserve.
Add the remaining 2 tablespoons olive oil to the hot pan followed by the ground beef. Season with 1 teaspoon salt and freshly cracked pepper to taste. Cook, breaking lumps with a wooden spoon until browned, about 10 - 15 minutes.
Return the reserved pancetta and onion mixture to the pot. Add the white wine and cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, nutmeg, milk, and chicken stock. Season with a pinch more salt and freshly cracked pepper to taste.
Bring to a gentle boil then place the pan, uncovered, in the preheated oven. Cook, stirring occasionally, for 1 1/2 to 2 hours or until the sauce is reduced and thick. If the liquid reduces too qucikly, add an extra ½ cup stock and continue cooking.
Stir in the butter, if using, and 1/4 cup parmesan cheese. Taste and a season with more salt, if necessary.
Cook the pasta: Bring a large pot of water to a boil. When the water is boiling, salt it with plenty of coarse salt and add the pasta. Cook a few minutes less than package instructions suggest.When the pasta is cooked, reserve 1 cup of the pasta water (you likely won't use it all), then drain in a colander.
Add 1/4 cup pasta water to the meat sauce and stir.
If you wish, and if you have the space, transfer the pasta to the saucepan, and toss to combine. Let the pasta cook in the sauce for a 1-2 minutes, adding a few more splashes of pasta water only if it seems a little dry. Alternatively, serve the pasta in bowls and top with the sauce.
Serve with the extra parmesan cheese on the side and red pepper flakes, if desired.
Notes
Cook on the stovetop: Alternatively, reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until sauce is thickened and meat is tender, 1 1/2 - 2 hours. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Taste and a season with more salt, if necessary.