Ragù alla Bolognese

Instructions

1. In a heavy pot (enameled cast iron or terracotta ideal), heat the olive oil and gently melt/render the chopped pancetta over medium-low heat.
2. Add the finely chopped onion, carrot, and celery (soffritto — hand-chop, no food processor). Cook slowly, stirring often, until soft and translucent but not browned (10–15 minutes).
3. Raise heat to medium, add the ground beef, and break it up well. Cook 8–10 minutes, stirring constantly, until the meat sizzles and lightly browns.
4. Pour in the wine. Stir and cook until fully evaporated (5–8 minutes).
5. Stir in the tomato paste and passata. Mix thoroughly.
6. Add a cup of hot broth (or water). Bring to a gentle simmer, then partially cover and cook on the lowest heat for at least 2 hours (preferably 3), stirring occasionally. Add more hot broth/water as needed to keep it moist but not soupy.
7. Halfway through (around 1–1½ hours), add the milk if using. Let it evaporate completely.
8. Season with salt and pepper near the end. The finished ragù should be thick, glossy, rich maroon, and cohesive — not a thin sauce.

Serve with fresh tagliatelle (never spaghetti), tossed lightly with the sauce. Finish with grated Parmigiano-Reggiano at the table.