Tagliatelle al Ragù (Classic Bolognese) with veal uses two types of meat, a lavish glug of vino rosso or bianco, is simmered in milk to mellow out the acidity of the tomato paste, and contains no spices...just an equal portion of onion, celery and carrots.
Course
Main Course, Sauce
Category
Italian
Prep Time15minutes
Cook Time2hours
Total Time2hours15minutes
Servings4
Calories558kcal
AutorElle
Ingredients
400gramsfresh tagliatelle or fettuccine
1/2tablespoonextra-virgin olive oil
150gramspancetta, finely chopped
1medium carrot,finely chopped
1celery stalk,finely chopped
1/2a medium onion,finely chopped
400gramsminced veal(preferably organic)
2tablespoonstomato pasteit's recommended to use triple concentrated tomato purée, which is standard in my supermarket, but if only using double concentrated, then increase the quantity by about a third
1/2glass dry red or white wine(120 ml)
3/4cupfresh milk(180 ml)
sea salt and freshly ground pepperto taste
Method
In a heavy bottomed pan or dutch oven, fry the pancetta gently in a little olive oil over medium heat until it starts to release its fat. Be careful not to burn.
Add the carrot, celery and onion and sauté until the onion becomes translucent, stirring from time to time.
Add the veal and cook until it is lightly browned.
Add the tomato paste and wine; mix well. Add the milk, little by little, stir until well combined.
Season with salt and pepper, lower heat, cover and cook very slowly for 1 to 2 hours (if time allows, up to 4 hours).
Serve with fettuccine or tagliatelle (forget spaghetti!) and parmesan on the side. Enjoy!
Notes
Cooking the ragù in a heavy enamel coated dutch oven or similar pot will hold the heat steady for a long simmer.