Ragù di Bologna
Serves 1
Directions
- 1Finely dice pancetta.
- 2Heat a pan over medium.
- 3Add pancetta and toss until it's got the golden edge.
- 4Quickly chop celery, onions and carrots.
- 5Send them into the pan.
- 6Cook on high for 5 minutes, saute shrinking those veggies down and getting them all flavor packed.
- 7Add ground beef.
- 8Stir it until it shifts from pink to a beautiful brown.
- 9Mix in tomato paste and some vegetable broth to bring everything together.
- 10Add milk until it just covers everything.
- 11Keep the heat up until the milk begins to take a translucent watery appearance now.
- 12Turn the heat down to low and let it simmer softly for 3 hours giving it a stir now and then to keep it smooth.
Ingredients
- a splash olive oil
- 2 cups vegetable broth
- 300 g pancetta
- 700 g ground beef
- 100 g tomato paste
- 3 celery
- 0.75 onions
- 0.66 carrots
- 1 L milk
- to taste salt
Equipment
knifecutting boardpanwooden spoonladle
Tips
- If you have trouble finding pancetta, swap it for fatty ground pork.
- After adding milk, simmer on low heat for 3 hours, giving a stir to keep it smooth.
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