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Ingredients
10 oz Ground beef 80/20- 5 oz Pancetta finely chopped
- 1 ¼ cup Crushed tomatoes
1.76 oz Carrots about 50 g, finely diced
1.76 oz Celery about 50 g, finely diced
1.76 oz Yellow Onion about 50 g, finely diced
½ cup White wine dry white wine
½ cup Milk whole milk
1 ½ cup Beef stock low-sodium, divided; add as needed
1 tbsp Extra virgin olive oil
Salt to taste
Black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Finely dice the carrot, celery and onion. Finely chop the pancetta. Have the remaining ingredients measured before cooking.
- Warm the olive oil in a heavy saucepan over medium-low heat. Add the pancetta and cook for about 5 minutes, stirring. Add the carrot, celery and onion and cook for 6–8 minutes, until softened without dark browning.
- Increase to medium heat and add the ground beef. Break it into small pieces and cook for about 8–10 minutes, stirring, until browned and cooked through. Ground beef should reach 160°F.
- Pour in the wine and simmer for 3–5 minutes, scraping the bottom of the pan. Stir in the crushed tomatoes and 1 cup of the stock. Reserve the remaining ½ cup of stock to adjust the consistency.
- Bring to a gentle simmer, then turn the heat to low and partially cover. Cook for about 1 hour 40 minutes, stirring and scraping the bottom occasionally. Add reserved stock a little at a time if the sauce becomes dry. The sauce should simmer softly rather than boil hard.
- Stir in the milk and simmer gently for another 20 minutes, until the meat is tender and the sauce is thick but spoonable. Taste and season with salt and pepper. Serve with separately cooked pasta, or cool promptly for another meal.
Nutrition
Notes
Serving: Makes six sauce portions. The finished volume varies with reduction; pasta is not included in the ingredient quantities or preparation time.
Ingredients: Pancetta adds salt and richness, so season only after simmering. Wine is included; cooking does not guarantee that all alcohol is removed. Milk is part of this version.
Storage: Divide into shallow containers and refrigerate within 2 hours of cooking, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days, or freeze for up to 3 months for best quality. Reheat leftovers to 165°F. Contains milk; check stock and pancetta labels for other allergens.
Recipe context: This is our home-cooking version of a beef-and-pancetta ragù, rather than a claim to reproduce the official formula. See the Italian Academy of Cuisine’s published version for that reference.
