Nathan Krämer's
Ragù Bolognese
Ragu is more than just a red spaghetti sauce; it's a meat sauce that embodies the essence of its region. Considered the grandmother of today's Marinara sauce, this particular style hails from Bologna. It features the classic Italian Trinity of onions, celery, and carrots, with minimal herbs and tomatoes, and a touch of milk. Ground beef is the primary ingredient, but using ground beef heart can elevate it to a richer, more sophisticated dish.
Prep Time: 50 minutes | Begin 4 hours ahead | (6-8 Servings)
Ingredients
4 slices bacon, cut into 1-inch pieces
2 medium onions, diced (about 1½ cups)
2 celery stalks, diced (about 1 cup)
2 carrots, peeled, diced (about ¾ cup)
⅛ teaspoon red pepper flakes
1 pound 90% lean ground beef
3 tablespoons tomato paste
½ cup dry red wine
3 cups (about) beef stock
½ teaspoon salt
½ teaspoon black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine pasta
Finely grated Parmesan (for garnish)
1. In a large heavy pot sauté the bacon over medium-high heat until some of the fat has rendered out but bacon is not yet crisp. Remove most of the fat from the pan and leave the bacon.
2. Add onions, celery, carrots and red pepper flakes. Sauté until soft, 8-10 minutes.
3. Add beef and sauté with vegetables until browned, about 15 minutes.
4. Move meat to the pan edges, add tomato paste to the center and allow to cook until paste just begins to caramelize.
5. Add wine and 2½ cups stock; stir to blend. Bring to a boil then, reduce heat to very low and gently simmer uncovered, for about 1½ hours. Stir occasionally.
6. Add milk a little at a time to the sauce and stir, allowing the sauce to return to a simmering after each addition.
7. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding a little more stock to thin if needed.
8. Taste, then season with salt and pepper.
Pasta
9. Bring a large 4-6 quart pot of water to a boil. Add about 1 tablespoon salt. Add the pasta and stir so the pasta does not stick together. After about 5-7 minutes start testing the pasta for doneness; it should be cooked al dente—a little chewy.
10. When pasta is done, transfer pasta to the large skillet over medium-high heat using a large spider strainer or tongs. Reserve pasta water. Spoon about 1 cup of the sauce into the pan with the pasta and toss to coat. Add about ½-cup of the reserved pasta water and toss. (The pasta needs to appear a little juicy with liquid because the pasta will absorb more water at it is served, but attempt to keep it too running.)
11. To serve, divide pasta among warm plates. Top with remaining Ragù sauce. Garnish with Parmesan.