Authentic Ragù alla Bolognese

An authentic, slow-cooked Italian meat sauce from Bologna, Italy. This traditional recipe combines ground beef, pork, pancetta, and a finely chopped soffritto, simmered low and slow with dry white wine, vegetable broth, tomato passata, and whole milk to achieve a rich, velvety texture. Chef's tips: (1) Starting pancetta in a cold pan allows the fat to render slowly and thoroughly without burning the meat. (2) Using vegetable broth instead of beef broth keeps the sauce lighter and prevents the beefy flavor from becoming overpowering. (3) Always warm the milk before adding it to the ragù; cold milk can curdle when it hits the hot, acidic sauce. (4) Tossing the pasta and sauce together in a pan with some pasta water is a restaurant technique that helps emulsify the sauce so it clings to the pasta.

• Time: 180 min
• Servings: 6

Source: ChefChef

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