considering that i've been mia for a few weeks now i figured that i'd have to come back with something that was truly worth the wait... or in other words, this classic ragu bolognese. it is rich, and creamy, and totally deserving of a second or third helping (just try not to have one.) when i first saw the recipe last may in bon appetit's italy issue my attention was immediately drawn to an italian woman carrying a tray double her width of fresh made tagliatelle. the woman was anna maria monaria of bologna's 'trattoria anna maria', and this is her amazing recipe for classic ragu.
whether you're italian or not, italian food is hard to resist. fresh pasta, fresh bread, cheese, meat sauce, cream sauce... the list goes on. my own italian grandmother, who actually resembled the strega nona character that she always read to us, happened to love spaghetti, and i do believe that she passed that trait on to me. so after two weeks away from home, what better welcome back than the comfort of one of my favorite and one of the most delicious pastas.
Classic Ragu Bolognese
Bon Appetit 2011, 4-6 servings
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
1/2 teaspoon Kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan for serving
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine and boil for 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan then gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. (Ragu can be made two days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.)
Bring a large pot of water to a boil. Season with salt; add past and cook, stirring occasionally until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet (or keep in the large pot) over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoons if sauce seems dry. Divide pasta among plates and serve with Parmesan.
whether you're italian or not, italian food is hard to resist. fresh pasta, fresh bread, cheese, meat sauce, cream sauce... the list goes on. my own italian grandmother, who actually resembled the strega nona character that she always read to us, happened to love spaghetti, and i do believe that she passed that trait on to me. so after two weeks away from home, what better welcome back than the comfort of one of my favorite and one of the most delicious pastas.
Classic Ragu Bolognese
Bon Appetit 2011, 4-6 servings
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
1/2 teaspoon Kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan for serving
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine and boil for 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan then gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. (Ragu can be made two days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.)
Bring a large pot of water to a boil. Season with salt; add past and cook, stirring occasionally until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet (or keep in the large pot) over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoons if sauce seems dry. Divide pasta among plates and serve with Parmesan.
I remember seeing this recipe in that issue of Bon Appetit-- what a good issue overall! Classic ragu bolognese is still on my list as one of those "classics" that I should have conquered and built in my repertoire by now, but oh well. Yours looks great!
ReplyDeleteYou have a beautiful blog. I´ve been wanting to find the perfect ragu recipe for years now. I, too, bought the same issue of BA just to tackle this kind of recipe once and for all. Thanks for the inspiration.
ReplyDeletethank you both! it was delicious, give it a try!
ReplyDeleteWill it make a huge difference in the flavor if I can't find pancetta?
ReplyDeletesorry for the delay! you can also use thick cut bacon for this and it will taste just as good.
Delete