Proper Bolognese
Not the 20-minute student version. A proper ragù: soffritto, wine, milk, and time. The milk tenderises the meat and the long simmer builds layers of flavour that a quick sauce can't touch. Worth every minute.
Scientific approach. Explains why each step matters.
The soffritto (onion, carrot, celery in equal parts, finely diced) is the foundation. Cook it slowly for 10 minutes, no colour, just sweetness.
Add milk before the tomatoes and let it reduce. This is the Italian grandmother secret, it tenderises the meat and adds richness.
Use a mix of beef and pork mince (50/50). Pork adds sweetness and fat that beef alone lacks.
Bolognese is traditionally served with tagliatelle, not spaghetti. The wide flat noodles hold the thick sauce better.
Finely dice 1 onion, 1 carrot, 1 celery stick (soffritto). Fry gently in olive oil + knob of butter for 10 mins
Add 250g beef mince + 250g pork mince. Break up and brown thoroughly
Pour in 150ml white wine. Let it bubble and reduce by half
Add 150ml whole milk. Simmer until almost evaporated, this is key
Add 1 tin chopped tomatoes, 2 tbsp tomato purée, 200ml beef stock
Season with salt, pepper, pinch of nutmeg
Simmer on lowest heat, lid ajar, for minimum 1 hour (2-3 hours is better). Stir occasionally
Toss through cooked tagliatelle with a ladleful of pasta water and parmesan
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