Linguine Alla Bolognese Recipe
fresh linguine tossed in a slow simmered ragu of ground veal
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Ingredients
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Ragù (Bolognese sauce)
Pasta & finishing
Method
Ragù (Bolognese sauce)
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Sweat aromatics
Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter foams, add the pancetta (if using) and cook 2–3 minutes until it renders fat and begins to brown. Add the onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the garlic and cook 30–45 seconds until fragrant.
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Brown the veal
Increase heat to medium-high. Add the ground veal, breaking it up with a wooden spoon. Season with 1 tsp salt and 1/2 tsp black pepper. Cook until the meat is no longer pink and begins to brown in places, about 6–8 minutes. Avoid crowding — if the pan is too full, cook in two batches to get a good color. Drain excess fat if there is a large amount, leaving a thin film for flavor.
- 4
Deglaze and simmer with milk
Pour in 3 tbsp white wine to deglaze, scraping up any browned bits from the bottom. Let the wine reduce by about half, 1–2 minutes. Pour in 1 cup whole milk and bring to a gentle simmer; simmer until most of the milk has evaporated or been absorbed, about 8–10 minutes. Stir in a pinch of freshly grated nutmeg if using.
- 5
Tomato and long simmer
Stir in 2 tbsp tomato paste and cook 2 minutes to caramelize it slightly. Add the crushed tomatoes, 1 cup stock, 1 bay leaf, and 1 tsp dried Italian herbs. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer very gently for 1.5 to 2 hours, stirring every 15–20 minutes to prevent sticking. If the sauce reduces too much, add up to 1/2 cup additional stock or water. Taste and adjust seasoning with remaining 1/2 tsp black pepper and more salt if needed.
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Pasta & finishing
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Combine pasta and ragù
Add the drained linguine directly to the ragù in the saucepan over low heat. Toss gently to combine. Add reserved pasta water 2–4 tbsp at a time as needed to loosen the sauce and help it cling to the pasta; you may not need the full cup. Cook together 1–2 minutes so the flavors marry and the sauce coats the pasta.
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