Name: Spaghetti Bolognese
Total time: 1 h 10 min
Yield: 4
Ingredients: 400 g Spaghetti; 400 g Ground beef; 150 g Pancetta; 60 g Onion; 60 g Carrot; 60 g Celery; 200 g Tomato passata; 20 g Tomato paste; 120 ml White wine; 120 ml Whole milk; 250 ml Beef broth; 45 ml Olive oil; 10 g Salt; 2 g Black pepper

Method

Finely chop the onion, carrot and celery by hand. Dice the pancetta.
Melt the pancetta in the olive oil over low heat, then soften the chopped vegetables without browning them.
Raise the heat, add the ground beef and cook until it sizzles and browns, breaking it up as it cooks.
Pour in the white wine and cook until it evaporates. Stir in the tomato paste and tomato passata, then add a ladle of beef broth.
Cover and simmer gently 45 to 60 minutes, adding hot broth as needed. Stir in the milk halfway through and let it cook off. Season with salt and black pepper.
Boil the spaghetti in salted water until al dente. Toss with the ragù and serve.

Shopping tip

Buy coarsely minced beef and unsmoked pancetta. Bacon is a last-resort stand-in; skip garlic and herbs in the sauce, as the Accademia recipe does not allow them.