• Andrew BeauChamp

Ragù Bolognese


Ragù Bolognese


1 lb Pappardelle

1 lb ground beef chuck

1 lb ground pork

One 28-ounce can tomato purée

1 cup whole milk, hot

1 cup chicken or beef stock

½ cup dry vermouth

½ cup Romano cheese

½ cup Pecorino cheese

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 small celery ribs, diced

1 carrot, diced

4 ounces prosciutto di Parma, finely chopped

½ whole nutmeg, finely grated

Salt and freshly ground black pepper


Directions


Heat the butter and oil together in a large Dutch oven over medium heat. Add the onions, celery, and carrots and cook, often stirring with a wooden spoon, until the vegetables have softened and the onions are translucent, 5–10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon until the meat is no longer pink 5–10 minutes. Avoid frying or browning the meat.


Season the meat with nutmeg. Add the vermouth to the Dutch oven and cook until evaporated, 10–12 minutes. Reduce the heat to medium-low. Add the milk and cook, occasionally stirring, until absorbed, about 20 minutes.


Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, occasionally stirring, until the meat is tender, 5–7 hours. Add water if needed to keep the ragù loose and saucy—season with salt and pepper.


Cook pasta as directed on the package.


Place pasta in a large pasta bowl, then spoon in the ragù; I usually do half the ragù, toss to coat. Serve with the cheese and another bowl with the balance of the ragù.



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