Heat olive oil over medium-low. Add onion, celery, and carrot.Cook gently for 10-12 minutes until completely soft and sweet. Do not brown them.
It’s Not Spaghetti Bolognese. It Has Never, Been Spaghetti Bolognese.
In Bologna, there is a document. An actual, official document, filed with the Bologna Chamber of Commerce in 1982, that defines exactly what ragù alla Bolognese is and how it is made. Spaghetti is not in the document. A mountain of tomatoes is not in the document. Garlic is not in the document. What is in the document is tagliatelle, time, and the understanding that some dishes are not suggestions — they are architecture.
METHOD
6 steps, and one will define the dish.
Add pancetta first, cook 3 minutes. Add beef and pork. Break it up with a wooden spoon until no pink remains. Season with salt and pepper.
Pour in the white wine. Cook until completely evaporated — you will smell when the alcohol is gone. This takes about 5-6 minutes.
Add tomato paste and stir into the meat for 2 minutes. Add stock and milk. Stir everything together. Bring to a gentle simmer.
Reduce heat to the lowest setting. Cook uncovered for minimum 2 hours, stirring occasionally. Add a splash of stock if it dries out. The sauce is ready when the fat separates slightly on the surface.
Cook fresh tagliatelle in heavily salted water — 2 minutes only. Toss directly into the ragù with a ladle of pasta water. Serve with Parmigiano Reggiano.
