Another great Ragù bolognese – Kenji’s version

The main difference to the one I already published is that Kenji adds pancetta and there is no cream and butter here. I did improvise a bit, and I think I added too much stock and milk, so it was actually cooking longer than 2h, close to 3.5h (I also had a rather weak simmer). Using a wide pan should speed up the process.

It is hard to compare both recipes without having them side by side, but this was tasty. I used 1/3 of beef, pork and lamb, total of 1kg. This made my pan too crowded, but ok.

If you will make pasta, make sure to save pasta water to make it saucier – see also the last section of the video (adding parmesan and olive oil and some herbs directly in the pan).

And by the way: original bolognese is not really full of tomato sauce.

Ingredients (modified from the video description)

- 120-160g finely diced pancetta
- 700g of ground meat (mixture of ground beef, lamb, and pork; or 2/3 beef and 1/3 pork; or all beef)
- Salt and pepper (be conservative with salt!)

- 1 large onion, minced
- 2 large ribs of celery, minced
- 1 large carrot, minced
- 4-5 cloves of fresh garlic, smashed and minced

- fresh herbs like parsley or rosemary/thyme/bay leaves (put them in a tea bag)
- 50g of tomato paste
- 235ml of dry white or red wine

- 475ml of stock (sprinkled with gelatine if using store bought, set aside before using it)
- 235ml of milk

(see the video description)
J. Kenji López-Alt or youtube