Italian · Main
Bolognese
One Sunday pot, four future dinners — a slow milk-and-wine ragù portioned for the freezer like galley currency
- Prep
- 30 min
- Cook
- 180 min
- Serves
- 12
Ingredients
- Beef mince (15%) — 1 kg
- Pork mince — 500 g
- Pancetta, fine dice — 150 g
- Onion, fine dice — 300 g
- Carrot, fine dice — 200 g
- Celery, fine dice — 150 g
- Olive oil — 40 ml
- Tomato paste — 80 g
- White wine — 250 ml
- Whole milk — 400 ml
- Chopped tomatoes — 800 g
- Beef stock — 400 ml
- Bay leaves — 2
- Nutmeg — 1 g
- Tagliatelle — 900 g
- Parmesan — 120 g
- Fine sea salt — 14 g
Method
- Render pancetta in oil; add soffritto (onion, carrot, celery) and sweat 12 minutes.
- Brown beef and pork in the same pot in batches, breaking to a rubble; season.
- Stir in tomato paste, 3 minutes; deglaze with wine, reduce out.
- Add milk; simmer until nearly absorbed, 15 minutes — it tenderises and sweetens.
- Add tomatoes, stock, bay, nutmeg; simmer part-lidded at a bare blip 2.5 hours, topping with water if it catches.
- Season; toss half with tagliatelle and pasta water, cool and portion the rest.