Classic Ragu Bolognese

Ingredients for Classic Ragu Bolognese

• 2 matskedar extra jungfruolivolja

• 2 medium onions, finely chopped (about 150g )

• 2 celery stalks, finely chopped (about 130g )

• 2 carrots, peeled, finely chopped (about 110g )

• 170g beef mince (85% lean)

• 170g ground veal

• 90g thinly sliced pancetta, finely chopped

• 120ml dry red wine

• 725ml (about) beef stock or chicken stock, divided

• 3 matskedar tomatpuré

• Kosher salt och nymalen svartpeppar

• 240ml whole milk

• 450g tagliatelle or fettuccine (preferably fresh egg)

• Finely grated Parmesan (for serving)

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 600ml stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavours meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 120ml pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

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