Ragù alla Bolognese

Ingredients

• 1 lb ground beef
• 8 oz ground pork
• 4 oz pancetta, finely diced
• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 1 cup whole milk
• 1 cup dry white wine
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef stock
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Method

1. Cook the pancetta in the oil until its fat runs, then add the onion, carrot and celery and cook gently until soft and sweet, about 12 minutes.
2. Raise the heat and add the beef and pork, breaking them up, until no pink remains and the meat reads 160°F.
3. Pour in the milk and simmer until it has almost entirely disappeared. This sounds odd and is the step that makes the meat tender.
4. Add the wine and cook it away in the same fashion.
5. Stir in the tomato paste, crushed tomatoes, stock and nutmeg.
6. Cook at the barest simmer, uncovered, for at least 2 1/2 hours, stirring now and then and adding a splash of water if it catches. It should end thick, glossy and darker than you expect.
7. Season at the end, once the sauce has reduced and its saltiness has concentrated.

Notes