Ragù alla bolognese

This recipe delivers an exceptionally rich, glossy, and deeply flavored Ragù alla Bolognese, adhering closely to traditional Italian techniques while incorporating a modern chef's secret for optimal depth and emulsion. It features a perfectly balanced blend of beef and pork, slow-cooked soffritto, and the crucial step of fully evaporating milk to tenderize the meat before the addition of tomatoes. The extended simmer ensures a complex flavor development, culminating in a velvety sauce that clings beautifully to tagliatelle, finished with a hint of dark chocolate for an added layer of savory complexity. This method guarantees a stable fat emulsion, resulting in a superior texture and taste that truly honors the spirit of authentic Bolognese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the Pot: Place a heavy-bottomed pot (like a Dutch Oven) over medium-high heat. Add the 30g Olive Oil.

Step 2

Fry the Meat: Add the 375g Beef and 375g Pork. Break it up immediately with a wooden spoon.

Step 3

The "Crackle" Point: Cook the meat until all the water releases and evaporates. Keep cooking until you hear the sound change from a "simmering hiss" to a loud "crackle/pop." This means the meat is frying in its own fat. Do not drain this fat.

Step 4

Add Veggies: Lower heat to medium. Add the 200g Onion, 100g Carrot, and 100g Celery. Cook for about 8–10 minutes until the vegetables are soft and translucent.

Step 5

Cook the Paste: Clear a small spot in the center of the pot and drop in the 35g Tomato Paste. Toast it for 2 minutes until it turns a dark rusty red color. Mix it into the meat and veg.

Step 6

The Wine: Pour in 150g White Wine. Scrape the brown sticky bits (fond) off the bottom of the pot. Simmer until the wine has almost completely disappeared (about 3–5 minutes).

Step 7

The Milk Shield: Pour in 200g Whole Milk and add the pinch of Nutmeg.

Step 8

Evaporate Fully: Simmer this gently. Do not rush. You must cook this until the milk moisture has evaporated and the sauce looks like meat sizzling in clear oil again.

Step 9

Tomatoes: Pour in the 500g Tomato Passata. Add 6g Salt, 1g Pepper, and the 2 Bay Leaves.

Step 10

Low & Slow: Turn the heat down to the lowest possible setting. The sauce should barely bubble (a "lazy bloop" every few seconds).

Step 11

Time: Cover the pot slightly askew (leave a small gap for steam). Cook for 3 hours. Stir every 20–30 minutes to make sure it isn't burning on the bottom. If it gets too dry, add a splash of water (or beef stock/broth).

Step 12

The Chocolate: 10 minutes before you are ready to serve, fish out the bay leaves. Grate the 15g Dark Chocolate into the sauce and stir until melted. Taste the sauce. Add more salt if needed.

Step 13

Pasta: Boil your 500g Tagliatelle in salted water. Drain it 1 minute before it is fully cooked. Reserve 1 cup (approx 240g) of the starchy pasta water.

Step 14

The Marriage: Dump the pasta directly into the pot with the sauce. Add about 100g of the pasta water. Turn heat to medium-high.

Step 15

Toss: Toss vigorously for 60 seconds. The sauce will emulsify and cling to the pasta.

Step 16

Serve: Turn off the heat. Stir in half of the Parmigiano-Reggiano. Serve immediately with the rest of the cheese on top.