Tom's Recipes
Batali's Bolognese
A slow ragù of beef, pork and pancetta, cooked with milk and white wine for up to 3 hours.
- Makes
- 6 servings
- Prep
- 30 minutes
- Cook
- 2 to 3 hours
Ingredients
This batch makes 6 servings.
For the Ragù
To Serve
You Will Need
- A large, heavy pan
Method
Tap a time to start a timer.
Melt the butter with the oil in a large, heavy pan over a medium heat.
- 30g butter
- 4 tbsp olive oil
Add the onions, celery, carrots and garlic with a pinch of salt. Cook for , stirring often, until soft and translucent with no colour.
- 2 onions
- 4 celery sticks
- 2 large carrots
- 5 garlic cloves
- salt
Turn the heat up to high, add the beef mince, pork mince and pancetta and brown them, stirring often. Turn the heat down to medium and cook for more, until the fat has run out, keeping the fat in the pan.
- 450g beef mince
- 450g pork mince
- 120g pancetta
Stir in the tomato purée and cook for , until it turns a rusty orange.
- 130g tomato purée
Pour in the milk and cook for , then add the wine and bring to the boil.
- 250ml whole milk
- 250ml dry white wine
Turn the heat to low and simmer uncovered for , stirring now and then. Add 60ml of water whenever the ragù looks dry.
Season the ragù with salt to taste and take the pan off the heat.
Bring a large pan of salted water to the boil and cook the pasta for less than the packet says. Drain it, keeping a mugful of the cooking water.
- 170g dried pasta
For each serving, heat about 175ml of the ragù in a frying pan over a medium-high heat. Add the pasta and a splash of the cooking water and toss for , until the pasta is just cooked, adding more water as needed.
Serve topped with the parsley and plenty of Parmesan.
- a handful of parsley
- 15g Parmesan
Storing
The ragù keeps for a week in the fridge and 6 months in the freezer.
For Ted
Leave this one out for Ted, because the pancetta makes it salty.
Source: Mario Batali