Bolognese

Ingredients for 4 servings:

• 600 g ground beef, coarsely minced
• 300g pancetta
• 100 g carrot(s)
• 100 g celery
• 100 g onion(s)
• 40 g tomato paste
• 1 jar red wine, dry
• 1 jar whole milk
• e.g. salt and pepper
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Finely chop the onions, carrot, and celery and sauté in the oil in a pan. Then dice the pancetta and add it to the pan for 10 minutes, keeping the lid on. The fat from the pancetta will draw out the water from the vegetables. Add the beef and sear briefly over high heat, stirring constantly, until it sizzles. Deglaze with the wine. If you prefer a milder ragù, add the milk now. Wait until the liquid has completely evaporated, then add the tomato paste and mix. Reduce the heat, cover, and let the ragù simmer for at least 3 to 4 hours. Stir occasionally. Serve the ragù with fresh tagliatelle. Tip: An older Bolognese recipe called for white wine in the pan, so it’s worth trying this version.