Ragu

A friend tipped me off to the recent issue of Saveur magazine that has several Ragu recipes. I have always wanted to try to make homemade Ragu Bolognese since one of my favorite dishes at the local Fragole is just that. This recipe is really easy (and it doesn't need to necessarily simmer for the 1.5 hours they suggest below). I also added a bit more tomato paste. There are several other great recipes in this month's Saveur worth trying.

'Classic' Ragù alla Bolognese

1 5-oz. piece pancetta, finely chopped
2 ribs celery, finely chopped
1 small carrot, finely chopped
1⁄2 small yellow onion, finely chopped
3⁄4 lb. ground skirt steak
1⁄2 cup dry white wine
1 tbsp. Homemade Tomato Paste
1 1⁄2 cups milk
Kosher salt and freshly ground black pepper,
to taste
2 tbsp. heavy cream
Homemade Tagliatelle

1. Put the pancetta into a heavy-bottomed medium pot (preferably terra-cotta) over medium heat and cook, stirring occasionally, until its fat has rendered, about 10 minutes.

2. Add the celery, carrots, and onions and cook, stirring frequently, until soft and lightly browned, about 15 minutes.

3. Add the skirt steak and cook, stirring occasionally, until broken up and lightly browned and beginning to sizzle, about 5 minutes. Add the wine to the pot; cook until evaporated, about 4 minutes. In a small bowl, stir together the tomato paste and 2 tbsp. water; add to the pot and stir well to combine. Reduce the heat to low and simmer the sauce, stirring occasionally and adding some of the milk, little by little, until all the milk is added and the sauce is very thick, about 1 1⁄2 hours.

4. Season the ragù with salt and pepper and stir in the cream. Toss with farfalle, fresh tagliatelle, or the pasta of your choice. Serve with grated parmigiano-reggiano.