Classic Bolognese (Ragù alla Bolognese)

Ingredients

• 500 g minced beef (20% fat)
• 150 g minced pork (or pancetta, finely diced)
• 1 large onion, finely diced
• 2 carrots, finely diced
• 3 celery stalks, finely diced
• 150 ml dry white wine
• 150 ml whole milk
• 200 ml beef stock
• 200 g tinned tomatoes (not the whole tin — this is subtle)
• 2 tbsp unsalted butter
• Tagliatelle and Parmigiano-Reggiano to serve

Method

1. 1Melt butter in a heavy pot over medium heat. Add onion, carrot, and celery and cook very gently for 15 minutes until soft — do not colour.
2. 2Add the minced meat and pork. Raise the heat and break up the meat, cooking until the liquid has evaporated and the meat begins to fry.
3. 3Add wine and simmer until fully absorbed. Add milk and simmer until absorbed — this mellows the acidity.
4. 4Add tomatoes and stock. Stir well. Reduce to the gentlest possible simmer — just occasional bubbles. Cook uncovered for 2.5–3 hours, stirring occasionally and adding stock if it dries.
5. 5Season and serve tossed with fresh tagliatelle (not spaghetti, per tradition), with grated Parmigiano.