• 1 cup (120g) finely chopped celery stalks (from the heart)
• 3 tablespoons (30ml) olive oil
• ½ cup (125ml) dry white wine
• 2 tablespoons (70g) tomato paste
• 1 bay leaf
• 1 beef stock cube dissolved in ½ cup (125ml) hot water
• 1 ½ teaspoons (12g) salt
• ½ teaspoon freshly ground black pepper
• 1 cup (250ml) whole milk
For the Pasta
• 1 package (500g) egg tagliatelle
• 1 teaspoon salt
• 1 beef stock cube
For Serving
• Plenty of grated Parmesan or Parmigiano-Reggiano
METHOD
1. In a saucepan, add the olive oil and when it heats up, sauté the pancetta over low heat until its fat melts. Add the onion, carrot, and celery and let them cook gently until softened, without taking on a strong color.
2. Add the mince and work it with a wooden spoon until it changes color and is well broken up. Deglaze with the white wine and let it evaporate completely.
3. Add the tomato paste and rub it on the bottom of the saucepan to release its aromas. Add the bay leaf, the stock, and stir.
4. Lower the heat to the absolute minimum and let the ragù simmer for 2 hours. Add the salt, pepper, and gradually pour in the milk.
5. Continue cooking for about another 30 minutes, until the ragù is rich, thickened, and velvety.
For the Pasta:
1. In a saucepan, add water and let it heat up. Add the salt, the stock cube, and stir. Add the tagliatelle and let the water come to a rolling boil again.
2. Stir, lower the heat, and boil for about 8 minutes until the tagliatelle are al dente.
3. Serve the tagliatelle with the authentic Bolognese Ragù and sprinkle with plenty of grated cheese.
