Ragù Bolognese Sauce

theclevercarrot.com

Tatia Veltkamp

subheading: For the Sauce:

2 tbsp. ( 30 g) unsalted butter

2 tbsp. ( 30 ml) olive oil

2 oz. ( 60 g) diced pancetta

1 onion

1 carrot

1 celery stick

½ lb. (250 g) ground beef, about 80% fat

½ lb. (250 g) ground pork

1 cup ( 236 ml) whole milk

pinch of ground nutmeg

1 dried bay leaf or 2 fresh

1 cup ( 236 ml) dry white wine

Heaping ¼ cup ( 60 to 70 g) tomato paste (see Notes below)

1 to 2 cups ( 236 to 472 ml) quality chicken stock (see Notes below)

(1x) 28 oz (800g) can whole peeled plum tomatoes in purée, passed through food mill (optional, if you want more tomato)

For lasagna Bolognese made with fresh homemade lasagna noodles: I always add the optional (1) can whole peeled plum tomatoes to the recipe above, that I pass through a food mill for a completely smooth texture. The Ragù needs to be “saucier” to account for the lasagna absorbing the sauce while it bakes. Fresh pasta absorbs more liquid than dry pasta. Always have extra sauce on hand. For lasagna Bolognese made with fresh homemade lasagna noodles: I always add the optional (1) can whole peeled plum tomatoes to the recipe above, that I pass through a food mill for a completely smooth texture. The Ragù needs to be “saucier” to account for the lasagna absorbing the sauce while it bakes. Fresh pasta absorbs more liquid than dry pasta. Always have extra sauce on hand.

subheading: To Serve:

1 lb. homemade pappardelle pasta

Fresh grated Parmesan cheese, to serve

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