The Best Ragù alla Bolognese (Anna Del Conte)
Tempo
2.5+ hr (the slow simmer is the recipe)
Picante
Calor 0 de 5
Dificuldade
Médio
Rende
4porções
Ingredientes
60 g
(2¼ oz) butter
2 tbsp
olive oil
1
garlic clove (crushed; will be fished out)
60 g
(2¼ oz) unsmoked pancetta, finely chopped (*pancetta sem defumar*; sub: *bacon não defumado* — but smoked changes flavour)
1
small onion, very finely chopped (size of grains of rice — *non-negotiable size*)
1
carrot, very finely chopped (same — rice-grain size)
1
celery stick, very finely chopped (same)
1
bay leaf
400 g
lean chuck or braising beef, coarsely minced (acém ou patinho moído grosso)
2 tbsp
tomato purée (extrato de tomate concentrado — *not* canned tomatoes)
150 ml
red wine — **Sangiovese or Barbera** (vinho tinto seco italiano; or any drinkable medium-bodied red)
2 pinch
grated nutmeg (noz-moscada ralada)
150 ml
beef stock (caldo de carne)
150 ml
whole milk (leite integral)
Salt + freshly ground black pepper
Tagliatelle, to serve (egg pasta is canonical — *not* spaghetti)
Modo de preparo
The Best Ragù alla Bolognese (Anna Del Conte)
The proper one. Rice-grain-fine soffritto + lean chuck + tomato purée (not tinned tomatoes) + red wine + stock + milk. Slow-reduced to a deep, mahogany sauce. Anna Del Conte's authority over English-speaking Italian cooking is unimpeachable; this is the version.
Heat: 0/5.
Pressure cooker shortcut
If pressed for time:
- Steps 1-5 same (soffritto + brown beef on stovetop or PCC20 P5 Refogar).
- Add wine, nutmeg, stock. Lock lid. PCC20 P14 Carne 25 min @ 115°C.
- Release. Add milk. Uncovered simmer 15 min to reduce and finish.
- Texture is 90% there; the slow stovetop version is still better.
Notes
- Vegetable size: the soffritto must be fine — rice-grain size. This is non-negotiable for Anna. Use a food processor on pulse if knife-skill not your day.
- Pasta pairing: tagliatelle (fresh egg pasta) is canonical. Bolognese on spaghetti is a tourist mistake. Pappardelle, lasagne, also correct.
- Beef cut: lean chuck (acém) coarsely minced. Not fatty 80/20 ground beef — too greasy. Ask your butcher to moer grosso.
- Pancetta vs bacon: unsmoked is correct (pancetta italiana sem defumar — Empório Santa Maria). Smoked bacon gives a different (still good) sauce.
- Why milk? It tenderises the meat and adds creaminess. Don't skip — it's a hallmark.
- Freezer: divides into 1-cup portions. Each portion = 1 dinner for 2. Bag, label, freeze 3 months.
- Reheating: thaw, reheat gently with 2 tbsp pasta water to loosen.