Emulsifier Free Classic Ragù
Total time3 hr
Prep time20 min
Cook time2 hr 40 min
4.7(17)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- ¾ lb ground beef (80/20)
- ¾ lb ground pork
- 2 oz pancetta, finely diced
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 cup low-sodium beef broth
- ½ cup whole milk
- 1 bay leaf
- ¼ tsp freshly grated nutmeg
- salt and pepper, to taste
For serving
- freshly grated parmigiano-reggiano, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is lightly golden, about 4 minutes.
- 2
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
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