Tagliatelle Bolognese

A slow-simmered beef, pork, and pancetta ragu, mellowed with milk and finished with butter, then tossed with tagliatelle and Parmigiano-Reggiano. The sauce can wait on low; only the pasta finish is time-sensitive.

Servings: 2 Time: ~3 hrs (mostly hands-off simmering)

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Ingredients

Bolognese

• 1 tablespoon extra-virgin olive oil
• ½ medium onion, finely chopped
• ½ celery stalk, finely chopped
• ½ carrot, finely chopped
• 6 oz ground beef
• 3 oz ground pork
• 2 oz pancetta, chopped
• 1½ cups chicken stock
• 1 tablespoon tomato paste
• ½ cup whole milk
• Kosher salt
• Black pepper

To Finish

• 6 to 8 oz tagliatelle (6 oz is a normal portion, 8 oz is generous)
• 4 tablespoons unsalted butter
• Parmigiano-Reggiano, grated
• Reserved pasta water

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Method

Make the Ragu

Put a Dutch oven or heavy pot over medium-high heat and add the olive oil.

Add the chopped onion, carrot, and celery. Cook 8 to 10 minutes, stirring often, until softened.

Add the ground beef, ground pork, and pancetta. Break up the meat with a spoon and cook 10 to 12 minutes, stirring, until no pink remains and the meat has browned a bit.

Add the chicken stock and tomato paste. Stir very well so the tomato paste dissolves, and bring to a gentle bubble.

Turn the heat to low. You want tiny bubbles, not an aggressive boil. Let the sauce simmer uncovered or partly covered for about 1 hour, stirring every 15 minutes. If it looks dry or starts sticking, add a splash of stock or water.

Warm the milk until hot but not boiling, then slowly pour it into the ragu while stirring. Keep the heat on low and let it continue simmering gently. The ragu can hold on very low until you are ready to eat.

Taste and adjust with salt and pepper. If it tastes flat, add more salt; if too thick, add a splash of stock or water.

Cook and Finish

Transfer the ragu to a wide skillet (or keep it in the Dutch oven). Add the butter and stir over low heat until it melts in and the sauce looks rich and glossy.

Bring a large pot of water to a rolling boil and salt it generously. Add the tagliatelle and stir immediately so it does not clump.

• Dried tagliatelle: start checking at 5 minutes; likely drain at 6 to 7 minutes.
• Fresh tagliatelle: start checking at 2 minutes; likely drain by 3 minutes.

Pull the pasta while it is still a little firm in the center — it finishes in the sauce. Before draining, save 1 cup of pasta water. Drain but do not rinse.

Add the drained tagliatelle to the pan with the ragu along with a splash of pasta water. Toss with tongs over low to medium-low heat for 2 to 3 minutes, adding more pasta water little by little if it looks dry. The pasta should look glossy and coated, not watery.

Taste a noodle, add salt if needed, and turn off the heat. Plate and top with grated Parmigiano-Reggiano.