Recipe of Quick Classic Ragù with Pasta

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The ingredients needed to make Classic Ragù with Pasta:

1. Make ready 4 tbsp. extra-virgin olive oil
2. Make ready 1 medium onion, finely chopped
3. Make ready 1 large celery stalk, very finely chopped
4. Take 1 large carrot, peeled, very finely chopped
5. Get 1 clove garlic, peeled and sliced
6. Take 1 lb. ground beef (80-20)
7. Make ready 1/2 lb. ground pork
8. Prepare 3 slices pancetta (or bacon), chopped
9. Prepare 3 tbsp. tomato paste
10. Make ready 3/4 cup dry red wine
11. Get 2 1/4 cups beef stock, divided
12. Make ready 1 “roasted” red bell pepper, skinned, seeded, chopped
13. Take Dash salt, pepper, thyme, oregano, and thyme
14. Get 4 tbsp. basil
15. Take 1/2 cup whole milk
16. Make ready 1 lb. fettuccine or bucatini pasta
17. Get 1/4 cup chopped parsley
18. Take Finely grated Parmesan (for serving)

Steps to make Classic Ragù with Pasta:

1. Heat the oil in a large heavy pot over medium-high heat. Add the “soffritto” of onions, celery, and carrots. Sauté for 6-7 minutes. Add garlic and sauté for 1 minute. Place vegetables in a bowl and set aside.
2. Add ground beef, pork, and bacon; sauté, breaking up and turning with a large spoon, until browned. Add the vegetables to the pot and stir.
3. Add tomato paste, mix well, and heat for 1-2 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits.
4. Add 2 cups stock and the roasted pepper, stir to blend. Reduce heat to low and gently simmer, stirring occasionally, until flavors meld, 1.5 hours. Season with salt, pepper, oregano, thyme, and the basil.
5. Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover pot with lid slightly ajar and simmer over low heat. Stir occasionally until milk is absorbed, about 40 minutes. [Add more stock, 1/4-cupful to thin if needed]
6. Bring a large pot of water to a boil in another pot. Season with salt and a splash of olive oil. Add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.
7. Transfer beef flavored ragù to a large skillet over medium-high heat. Add pasta and toss to coat. [Stir in some of the reserved pasta water by the tablespoonful if sauce seems dry] Heat through.
8. Divide pasta among warm plates and sprinkle with parsley. Serve with Parmesan.

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