Spaghetti bolognese
A slow, gentle meat ragu built on soffritto, milk and white wine, simmered for two hours until rich and tender, then tossed with spaghetti.
Method
- 1
Warm the oil and butter in a heavy pan over medium heat and fry the pancetta until it starts to turn golden.
- 2
Add the onion, carrot and celery and cook gently, stirring, until soft and translucent but not browned.
- 3
Raise the heat a little, add the beef and cook, breaking it up with a spoon, until it is no longer pink and starts to sizzle.
- 4
Pour in the milk and simmer, stirring, until it has completely bubbled away.
- 5
Add the wine and simmer until it has evaporated and the pan smells sweet rather than sharp.
- 6
Stir in the tomato paste, then the passata, nutmeg, a little salt and pepper and 150 ml water.
- 7
Bring to a bare simmer, set the lid ajar and cook very gently, stirring now and then.
- 8
Add a splash of water whenever it looks dry. The ragu is ready when it is thick, glossy and the fat shimmers on the surface.
- 9
Towards the end, cook the spaghetti in a large pot of well salted boiling water until al dente.
- 10
Drain the pasta, keeping a little of the cooking water, and toss it with about two thirds of the ragu, adding water if it looks dry.
- 11
Serve topped with the rest of the ragu and the parmesan.
Notes
- In Bologna this ragu is served with fresh tagliatelle rather than spaghetti. Both are good; a wide ribbon pasta holds the sauce best.
- Do not rush the simmer. Two hours on the lowest heat is what turns the meat tender and the sauce sweet.
- The ragu keeps for 3 days in the fridge and freezes well for 3 months, so it is worth making a double batch.
Equipment
Large heavy saucepan or casserole, Large pot, Colander