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Classic Ragù Bolognese

David Downie
  • minutes
  • Serves 4 to 6

INGREDIENTS

6 oz

Ground beef

3 oz

Pancetta

6 oz

Veal, ground

2

Carrots, peeled, finely chopped (about 3/4 cup)

2

Celery stalks, finely chopped (about 1 cup)

2

Onions, finely chopped (about 1 1/2 cups), medium

3 cups

Beef stock or chicken stock

3 tbsp

Tomato paste

1 lb

Tagliatelle or fettuccine

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

1

Parmesan

1 cup

Whole milk

1/2 cup

Red wine, dry