Classic Ragù alla Bolognese

Soffritto & Meats

1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the chopped onion, carrot, and celery (soffritto) to the pot. Cook over medium-low heat, stirring occasionally, until softened and translucent, about 10-15 minutes. Do not brown.
3. Increase the heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned all over, about 8-10 minutes. Drain off excess fat if necessary.
4. Stir in the tomato paste and cook for 1-2 minutes until fragrant.

Simmering the Sauce

1. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let the wine bubble and reduce by about half.
2. Add the crushed tomatoes, beef broth, and milk. Stir well to combine. Season with salt and freshly ground black pepper.
3. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook gently for at least 3 hours, or until the sauce is thick and rich. Stir occasionally, adding a splash more broth or water if it becomes too dry.
4. Stir the reserved crispy pancetta back into the sauce during the last 30 minutes of cooking.

Finishing & Serving

1. Taste and adjust seasoning with salt and pepper as needed.
2. Serve hot, tossed with your favorite pasta, such as tagliatelle, or use as a base for lasagna.