Straightforward, fundamental bolognese

Heavenly Homemade Bolognese: A Culinary Journey

Servings and Cooking Time

Yield: 4 to 6 servings (approximately 4 cups of rich ragù) Time: 4 hours

Ingredient List

- 1 small yellow onion - 1 slender carrot - 1 celery stalk - 2 cloves garlic (optional) - 2 ounces pancetta, diced (optional) or 2 to 3 tablespoons olive oil - Kosher salt - Freshly ground black pepper and red pepper flakes - 1 pound ground beef (preferably 80/20 or 85/15) - 1/2 cup whole milk (or 3/4 cup low-fat milk) - 1/2 cup dry white wine - 1 6-ounce can of tomato paste - Water - 1 bay leaf - A few grates of fresh nutmeg - 1 pound dried tagliatelle or pasta of choice

Prepping the Vegetables

Start by chopping your onion, carrot, and celery into sizeable chunks. If you have a food processor or high-speed blender, blend these ingredients along with the garlic (if using) until finely diced—aiming for pieces roughly the size of couscous. If a knife is your tool of choice, continue chopping until you achieve the desired size.

Creating the Flavor Base

In a medium or large heavy-bottomed pot (4 to 5 quarts), heat it over medium-high heat. For those using pancetta, add it directly to the dry pan, allowing it to crisp up and release its fat. If you're opting for olive oil, pour a thin layer into the pan and let it warm. Next, add the chopped vegetables to the pot, seasoning generously with salt, pepper, and a sprinkle of red pepper flakes. Cook this mixture until the veggies turn a beautiful golden brown, stirring frequently—don’t worry if they stick a bit; that will add flavor later! This process takes about 10 minutes. Then, introduce the ground beef, seasoning it well with salt and pepper. Brown the meat thoroughly, about 10 minutes.

Once properly browned, add the milk . Let it cook down for 3 to 4 minutes while scraping any fond off the bottom. Pour in the wine next and follow with the tomato paste, cooking for another 3 to 4 minutes. Then, incorporate 2 cups of water, along with the bay leaf and nutmeg. Bring everything to a gentle simmer, before reducing the heat to medium-low.

Simmering the Ragù

Now for the long and rewarding part! Set aside a carafe of water near your cooking area. Stir the sauce occasionally, about every 30 minutes should do the trick. As liquid evaporates from the sauce, replenish it slowly—aim for a maximum of 1 cup at a time to avoid boiling the meat, which would hinder the development of that thick, luscious ragù. Taste and adjust the seasoning as necessary. Allow it to simmer for 3 hours (longer if preferred), then remove and discard the bay leaf.

Finishing Touches

When you’re close to finishing your ragù, cook your pasta in well-salted boiling water, leaving it 1 to 2 minutes undercooked. Before draining, scoop out 2 cups of the cooking water and set it aside. Drain your pasta and mix it directly into the ragù, adding back in 1/2 to 1 cup of reserved pasta water for that perfect consistency. Cook together for another 1 to 2 minutes, and if needed, add more pasta water to keep everything moving. Serve it in wide bowls for an inviting presentation. Although sprinkling grated parmesan is not traditional, feel free to top it off if it brings you joy!

Preparing Ahead

If you want to save some of this mouthwatering bolognese for later, it freezes wonderfully! Just pop it in a bag, squeezing out excess air. When you're ready to enjoy it again, simply thaw in the fridge and reheat in the same pot, adding a splash of water as necessary to loosen it up.

Additional Insights

Traditionally, fresh tagliatelle pairs beautifully with bolognese; however, feel free to use whatever pasta you have on hand. Even culinary legends would endorse using boxed pasta in a pinch! If you're curious about adapting this recipe for an Instant Pot, it’s said that the sauté function can handle the base layers, followed by 20 minutes on high for effective cooking.

For those considering turkey instead of beef, be sure to use ground dark meat, and reduce the cooking time significantly—approximately 30 minutes should suffice to avoid drying it out. Additionally, if you prefer a less tomato-centric flavor, simply halve the tomato paste and double the milk. And for a dairy-free version, swap out the whole milk for a non-dairy alternative. If you want to skip the wine, deglaze the pan with a splash of white wine vinegar.