Classic Bolognese Sauce Aka Ragu Recipes

Steps:

• In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
• Melt butter& oil and saute onion& garlic over medium heat until just translucent.
• Add celery& carrot and cook gently for about 2 minutes.
• Add the ground beef, crumbling it in the pot with a fork.
• Stir in salt.
• Cook only until the meat loses its raw, red colour.
• Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
• Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
• Add oregano, pepper& tomatoes and stir thoroughly.
• When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
• Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
• If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!

Steps:

• 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; boil 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; 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. DO AHEAD: Ragu can be made 2 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 pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.