Ragù Bolognese Is Easy, Actually

subheading: Here's a very basic recipe that is more or less what I did in the video:

A glug of extra-virgin olive oil

4 to 6 ounces (120 to 160g) finely diced pancetta or salt pork

½ pound (225g) each of ground beef, lamb, and pork (you can use all beef instead of beef and lamb, or a mix of beef, veal, and pork)

Salt and pepper

1 large onion, minced

2 large ribs of celery, minced

1 large carrot, minced

4 to 5 cloves of fresh garlic, smashed and minced

Handful of minced fresh parsley and sage (optional, you can also use a bundle of rosemary or thyme)

¼ cup (50g) tomato paste

1 cup dry wine (white or red is fine)

2 cups chicken stock (if using store-bought stock, sprinkle it with a couple tablespoons of gelatin and set it aside until the gelatin is hydrated before using it)

1 cup milk

subheading: To finish:

Fresh minced parsley and/or basil, freshly grated Parmigiano-Reggiano, and some more extra-virgin olive oil

Directions at youtube.com

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