Slow Sunday Ragù
A four-hour Bolognese with milk, wine, and a whisper of nutmeg. Freezes beautifully.
260 min total 20 min prep 240 min cook 6
🍝 Italian🍝
Ingredients
- 500g ground beef & pork
- 1 carrot, 1 onion, 1 celery — all fine diced
- 200ml whole milk
- 200ml dry white wine
- 400g crushed tomatoes
- Olive oil, salt, pepper, nutmeg
Instructions
- 1
Sweat soffritto in olive oil until soft, 10 min.
- 2
Brown meat until deep, 15 min.
- 3
Add milk, simmer until absorbed. Add wine, simmer until absorbed.
- 4
Add tomatoes + a pinch of nutmeg. Simmer, uncovered, 3 hours, stirring occasionally.
- 5
Season. Toss with fresh tagliatelle.