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Ingredients
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Ragù (Bolognese)
Pasta & Finish
Method
Ragù (Bolognese)
- 1
Prepare aromatics and soften
Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter has melted and starts to shimmer, add the diced onion, carrot and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Brown pancetta and beef
Add the chopped pancetta and cook 3–4 minutes until it renders some fat. Increase heat to medium-high and add the grass-fed ground beef. Break the meat up with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Make sure to get some caramelized bits on the bottom for flavor; drain excess fat if there is a lot, leaving enough to coat the pan.
- 3
- 4
Simmer ragù
Add the crushed tomatoes, 1 cup stock, 1/2 cup whole milk, 1 bay leaf, 1/2 tsp dried oregano, 1.5 tsp salt, 1 tsp black pepper and 1/2 tsp red chili flakes. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 45–60 minutes, stirring occasionally. If sauce becomes too thick, add up to 1/2 cup more stock or reserved pasta water later to reach desired consistency.
- 5
Finish ragù
Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf. Stir in the remaining 1 tsp olive oil and 1/2 cup grated Parmigiano-Reggiano (reserve remainder for serving) to add richness and help bind the sauce.
Pasta & Finish
- 6
Cook pasta
Bring salted water (about 4 liters) to a rolling boil. Add 12 oz pasta and cook until just shy of al dente (1–2 minutes less than package directions). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 7
Combine pasta and ragù
Add the drained pasta directly to the ragù in the pan over low heat. Toss to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and marry the sauce to the pasta. Cook together 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor.
- 8
Finish and serve
Remove pan from heat. Add torn fresh basil leaves and the remaining grated Parmigiano-Reggiano; toss gently. Plate portions, sprinkle a pinch of red chili flakes to taste on each serving, drizzle with 1 tsp extra-virgin olive oil, and garnish with additional basil leaves if desired. Serve immediately.