Ragù alla Bolognese

This is the official version of the Bolognese meat sauce as registered on October 17, 1982, by the Bolognese chapter of the Accademia Italiana della Cucina. It is traditionally served on tagliatelle or fettuccine, not spaghetti. Fettuccine are 3-5 mm wide whereas tagliatelle are 4-10 mm wide (6.5-7 mm according to the Bologna Chamber of Commerce, 8 mm cooked). This ragù also goes quite well with pappardelle, which are 20-30 mm wide.

1/4 cup extra-virgin olive oil

0.67 lb (300 g) unsmoked pancetta, minced finely*

3.56 oz (100 g) yellow onion, finely chopped

3.56 oz (100 g) carrot, finely chopped

3.56 oz (100 g) celery, finely chopped

1.33 lb (600 g) ground beef (finely ground thin skirt, veal, or beef chuck)

2.13 oz (60 g) Cento tomato paste

1 cup dry white or red wine

1.52 cup (360 ml) whole milk

1 tsp salt

1/2 tsp black pepper

*Unofficially, you could substitute butter and olive oil for the pancetta, such as 150 g of each.

When serving:

· Tagliatelle or fettuccine pasta (homemade or macaroni)

· Grated Parmigiano-Reggiano

· Butter (optional)

1. Heat olive oil in a heavy pot (ideally, an enameled cast-iron one), and sauté unsmoked pancetta until it starts to release its fats.

2. Add chopped onion, carrot, and celery. Sauté until onion is translucent.

3. Add ground beef, using a wooden spoon to break it up as it lightly browns over medium–high heat.  When it starts to sizzle, it’s done.

4. Add tomato paste and wine. Stir well.

5. Add the milk a little at a time until it is all absorbed.

6. Add salt and pepper.

7. Cover and let simmer for 3 to 4 hours, stirring occasionally. Check salt and pepper level after a while.

8. Cook the tagliatelle or fettuccine according to directions on package. If you’re using homemade, refer to Pasta all’Uovo recipe.

9. Add sauce to pasta and serve with grated Parmigiano-Reggiano on the side.  Alternatively, you could mix the pasta with a little butter and then 1/4 cup grated Parmigiano-Reggiano before adding the sauce.