We all have in our memory a favorite dish, bolognese pasta, and it is because there's nothing easier than eating a good pasta with intense flavors and friendly for many palates.
Finding the authentic recipe for this pasta took me many years, but finally, I found the biggest secret: “time" the more you let it cook, the more the flavors will mix to achieve a perfect bolognese sauce.
Yields 4 portions
- Vegetable oil
- 1 medium Onion, finely chopped
- 1 Celery stalk, finely chopped
- 1 Carrot, finely
- 12 oz. / 350 gr. Ground beef
- 6 oz. / 175 gr. Ground pork
- 4 oz. / 110 gr. Pancetta - Bacon
- 3 cups Chicken stock
- 4 Tbsp Tomato paste
- 1 Cup Milk
- Salt and Pepper
- 1/4 cup Butter
- Parmigiano-Reggiano, for finishing
- Heat oil in a large, heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté until is soft (8 min).
- Add the beef, pork, and pancetta; sauté until browned (15 min).
- Add 2.5 cups of the stock and the tomato paste; stir to blend. Reduce the heat to low and simmer, occasionally stirring, for about 2 hours—season with salt and pepper.
- Gradually add the milk to the sauce while stirring at the same time, and let it simmer for another hour. (it is highly recommendable that the milk is a room temperature)
- Finally, gradually add the rest of the stock if the ragú is too dry.
- Then in another pot, bring to boil water with salt to cook your favorite pasta.
- Once the pasta is almost cooked (80 percent), add it to the ragú. You can do it directly or in a different pan; finally, add the butter and continue to simmer, stirring constantly. (About 3 min)
- Season with salt and pepper, and remove from the heat.
- Serve in four plates, finishing them with Parmigiano-Reggiano.