Easiest Way to Make Favorite Classic Ragù with Pasta

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The ingredients needed to make Classic Ragù with Pasta:

1. Make ready 4 tbsp. extra-virgin olive oil
2. Make ready 1 medium onion, finely chopped
3. Take 1 large celery stalk, very finely chopped
4. Prepare 1 large carrot, peeled, very finely chopped
5. Get 1 clove garlic, peeled and sliced
6. Prepare 1 lb. ground beef (80-20)
7. Take 1/2 lb. ground pork
8. Get 3 slices pancetta (or bacon), chopped
9. Make ready 3 tbsp. tomato paste
10. Take 3/4 cup dry red wine
11. Prepare 2 1/4 cups beef stock, divided
12. Get 1 “roasted” red bell pepper, skinned, seeded, chopped
13. Get Dash salt, pepper, thyme, oregano, and thyme
14. Prepare 4 tbsp. basil
15. Prepare 1/2 cup whole milk
16. Make ready 1 lb. fettuccine or bucatini pasta
17. Make ready 1/4 cup chopped parsley
18. Prepare Finely grated Parmesan (for serving)

Here, I throw my interpretation of the classic pasta sauce. Serve in bowls with a sprinkling of freshly grated Parmagiano-Reggiano cheese.. The classic cut of meat for the ground beef is skirt steak. It can be replaced with belly, shoulder or neck.

Instructions to make Classic Ragù with Pasta:

1. Heat the oil in a large heavy pot over medium-high heat. Add the “soffritto” of onions, celery, and carrots. Sauté for 6-7 minutes. Add garlic and sauté for 1 minute. Place vegetables in a bowl and set aside.
2. Add ground beef, pork, and bacon; sauté, breaking up and turning with a large spoon, until browned. Add the vegetables to the pot and stir.
3. Add tomato paste, mix well, and heat for 1-2 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits.
4. Add 2 cups stock and the roasted pepper, stir to blend. Reduce heat to low and gently simmer, stirring occasionally, until flavors meld, 1.5 hours. Season with salt, pepper, oregano, thyme, and the basil.
5. Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover pot with lid slightly ajar and simmer over low heat. Stir occasionally until milk is absorbed, about 40 minutes. [Add more stock, 1/4-cupful to thin if needed]
6. Bring a large pot of water to a boil in another pot. Season with salt and a splash of olive oil. Add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.
7. Transfer beef flavored ragù to a large skillet over medium-high heat. Add pasta and toss to coat. [Stir in some of the reserved pasta water by the tablespoonful if sauce seems dry] Heat through.
8. Divide pasta among warm plates and sprinkle with parsley. Serve with Parmesan.

The classic cut of meat for the ground beef is skirt steak. It can be replaced with belly, shoulder or neck. The classic pasta pairing for bolognese ragù is tagliatelle. When mixed with bechamel sauce, it becomes the main ingredient in lasagna. It should also be tried as an appetizer on toasted bread or polenta.

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