Slow Simmered Ragu Bolognese

Ingredients

• 2 tbsp olive oil(paid link)
• 1 medium yellow onion(paid link)
• 2 medium carrots(paid link)
• 2 stalk celery stalks(paid link)
• 4 clove garlic(paid link)
• 1 lb ground beef(paid link)
• ½ lb ground pork(paid link)
• 4 oz pancetta(paid link)
• 1 cup dry red wine(paid link)
• 28 oz crushed tomatoes(paid link)
• 1 cup beef broth(paid link)
• ½ cup whole milk(paid link)
• 1 bay leaf(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• ¼ tsp nutmeg(paid link)

Instructions

1. 1

   Finely dice the onion, carrots, and celery (soffritto). Mince the garlic.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Add the diced onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Increase heat to medium-high. Add the ground beef and ground pork. Break up the meat with a spoon and cook until browned. Drain off excess fat.

6. 6

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-5 minutes.

7. 7

   Stir in the crushed tomatoes, beef broth, milk, bay leaf, salt, pepper, and nutmeg. Bring to a simmer.

8. 8

   Reduce the heat to low, cover the pot, and simmer gently for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor.

   2 min

9. 9

   Remove the bay leaf before serving. Stir in the reserved crispy pancetta.

Perfect With