Traditional Ragu Bolognese

Por Chef Jack Ovens · 180 min

Ingredientes

Modo de preparo

1. Cook the pancetta in a large pot over medium heat for 4 to 5 minutes, until the fat has rendered and it is golden. Add the olive oil, onion, carrot, celery and a pinch of salt. Sauté for 6 to 7 minutes, stirring often, until soft and fragrant.
2. Raise the heat to medium-high and cook the beef, veal and pork mince for 8 to 10 minutes, until no longer pink and any released water has evaporated. Season with salt and pepper.
3. Add the red wine and tomato paste and bring to a simmer. Let the wine reduce by 75%. Add the passata and the water used to rinse the jar, mix well and season to taste.
4. Bring to a light boil, then reduce to medium-low and simmer for at least 2 hours, or up to 5 hours for deeper flavour.
5. Boil the pasta in well-salted water, cooking it 1 minute less than the packet says. Reserve some pasta water.
6. Once the ragù has cooked at least 2 hours, stir in the milk gently so it does not split. Check the seasoning and remove from the heat.
7. Toss a ladle or two of ragù with the cooked pasta, a small handful of Parmigiano Reggiano and torn basil. Adjust the consistency with pasta water if needed. Serve topped with more cheese and basil.
8. For the garlic bread, mix the garlic butter ingredients in a bowl. Cut slices into the baguette without cutting all the way through, spread the butter between the slices, and place on a parchment-lined tray. Bake at 200°C (390°F) for 10 to 15 minutes, until golden and the butter has melted.

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