How To Make The Best Bolognese Of Your Life

Von Sip and Feast · 180 Min.

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Zubereitung

1. Preheat the oven to 300°F.
2. Heat a large Dutch oven or heavy pot over medium heat with the pancetta. Cook until most of the fat has rendered, about 7-10 minutes.
3. Add the ground pork and beef and brown them, about 7-10 minutes, breaking the meat up with a wooden spoon or masher.
4. Remove the meat with a slotted spoon and set aside. Add the celery, carrot, onion and anchovies with a pinch of salt, and cook until very soft, about 12-15 minutes.
5. Return the meat to the pot with the wine and turn the heat to high. Once the wine has evaporated, add the beef stock, half the milk, the crushed tomatoes, the Parmigiano rind and the bay leaves, and bring to a boil.
6. Once boiling, turn off the heat, cover, and bake for 3 hours. Then remove the lid and bake for another 30 minutes.
7. After 3 hours the fat will have risen to the top and the ragu will have thickened somewhat. Skim off the fat with a spoon or paper towels, leaving some on top. Add the remaining milk and the cream if using, stir, and simmer on the stovetop for 15-30 minutes.
8. Bring a large pot of salted water to the boil and cook the pappardelle until 1 minute less than al dente. Reserve 1 cup of the pasta water.
9. For each serving, put 2 cups of the sauce and 1/2 cup of pasta water in a pan over medium-low heat. Add the pasta and cook for 1-2 minutes so it absorbs the sauce. Add more sauce as needed.
10. Add a pinch of nutmeg and serve with grated Parmigiano Reggiano.

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