Nothing is more satisfying and comforting that a homemade Bolognese. Make this hearty ragu in large batches and store in the freezer for up to 3 months for quick and easy weeknight meals! This recipe makes 4-6 servings.
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 medium onions, finely chopped (about 1 ½ cups)
- 2 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled, finely chopped (about ¾ cup)
- 6 ounces grass fed ground beef (85-90% lean)
- 6 ounces grass fed ground veal
- 3 ounces thinly sliced pancetta, finely chopped
- ½ cup dry Italian wine
- 3 cups (about) beef stock, divided
- 3 tablespoons tomato paste
- 1 cup milk
- 1 2-inch piece Parmigiano Reggiano rind
- Kosher salt and fresh ground pepper
- Grated fresh Pamigiano Reggiano, for serving
- 1-pound tagliatelle or fettuccini (preferably fresh)
- Heat oil in a large heavy pot over medium-high heat.
- Add onions, celery, and carrots. Sauté until soft, about 8-10 minutes.
- Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
- Add wine; boil 1 minute, stirring often and scraping up browned bits.
- Add 2 ½ cups stock, tomato paste, and Parmigiano Reggiano rind; stir to blend
- Reduce to low heat and gently simmer, stirring occasionally, until flavors combine and develop, about 1 hour. Season with salt and pepper to taste.
- Bring milk to a simmer in a small saucepan; gradually add to sauce.
- Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by ¼-cupfuls to thin if needed.