Ingredients for 8 servings

Ragù

• Tomato passata (around 240g, good quality like Mutti)
• Vegetable stock (keep reading)
• 2 carrots
• 1 stalk of celery
• 1 onion
• 200g beef (minced. You can substitute part of this for veal)
• 200g pork (minced)
• 100g chopped pancetta (pancetta is similar to bacon that is not smoked. Using cured meat is also ok.)
• Wine (118 g or 1/2 cup, red or dry white wine)
• 118 g milk (1/2 of a cup)
• Nutmeg (1/3 of a tsp)
• Black pepper
• Salt
• 12 g olive oil (1 tbsp)

Vegetable stock

• 1 carrot
• 1 stalk of celery including leaves
• 1 onion

Pasta

• 880g pasta
• Grated cheese (parmesan does well)
• Salt

Utensils

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Hand blender

Kitchen pot

Steps

Stock

1. In a pot pour 1 L of water with a pinch of salt, a carrot, onion and a stalk of celery. Include here too all the leaves from the ragù's celery.
2. Bring up to a simmer and leave for one hour. Only use the liquid afterwards.

Start cooking the ragù

1. With the olive oil melt the panceta until brown. Set aside but keep the oils in the pot.
2. Cook the finely chopped onion until transparent.
3. Add the rest of the elements of the soffritto (celery and carrots) finely diced.
4. When brown (the longer, the sweeter, but be careful not to burn it), add the meat with the pepper and nutmeg, splitting it finely with a wooden spoon until brown.
5. Pour in the wine, when it fully evaporates add the mashed tomatoes, a pinch of salt and the stock. Bring to a simmer.

The long cooking process

1. The first 2-3 hours we will leave it uncovered, checking for water every now and then. There must be enough to cover at all times.
2. Now without adding more water, leave it uncovered until it reaches a slightly thick consistency. Add the milk, check and correct for salt.
3. Leave it almost fully covered until the total cooking time since you added the meat adds up to 4-6 hours.

Variations