Bolognese Recipe
Messenessi Pasta, Ground Pork, Veal and Beef, Sofritto, Pancetta. Pecorino Romano.
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Ingredients
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Sofritto & aromatics
Meats
Liquids, tomatoes & seasoning
Pasta & finishing
Method
Sofritto & aromatics
Prepare base
Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and butter; when butter melts and begins to foam, add the diced pancetta. Cook, stirring occasionally, until the pancetta renders fat and begins to brown, about 4–5 minutes. Add the diced onion, carrot, and celery and cook gently until softened but not browned, about 8–10 minutes. Stir in the minced garlic and cook 1 minute more until fragrant.
Meats
Brown the meats
Increase heat to medium-high. Add ground pork, veal, and beef to the pot in batches, spreading them into an even layer and letting them brown for 2–3 minutes before stirring. Break up the meat with a spoon so it crumbles evenly. Cook until no pink remains and the mixture has some brown bits, about 8–10 minutes total. Skim and discard any excess liquid if the pot becomes flooded, but keep the fond on the bottom.
Liquids, tomatoes & seasoning
Deglaze & build sauce
Reduce heat to medium. Add the dry white wine to deglaze the pot, scraping up browned bits; simmer until the wine is almost evaporated, about 3–4 minutes. Stir in the tomato paste and cook, stirring, 2 minutes to caramelize. Pour in the milk and simmer until it reduces slightly, about 3 minutes (this mellows acidity). Add the crushed tomatoes, stock, bay leaf, oregano, salt and pepper; stir to combine.
Simmer
Bring the sauce to a gentle simmer, then lower heat to maintain a very low simmer (barely bubbling). Partially cover and cook, stirring occasionally and breaking up any large pieces, for 1.5 to 2 hours. If the sauce reduces too quickly, add small amounts of stock or water. Taste after 90 minutes and adjust salt and pepper. Remove and discard bay leaf before serving.
Pasta & finishing
Cook the pasta
Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4–6 quarts water). Add the messenessi pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Combine pasta and sauce
Add the drained pasta to the pot with the ragù (or transfer sauce to the pasta pot). Toss over low heat for 1–2 minutes, adding reserved pasta water a little at a time as needed to loosen and help the sauce cling to the pasta. Stir in half of the grated Pecorino Romano and most of the chopped parsley; taste and adjust seasoning.