Bolognese sauce

Makes 6-8 servings. Prep time: 1 hour; cooking time: a few hours.

Uses a wide frying pan and a large dutch oven.

  1. Put the dutch oven on the back burner. When it's hot, start frying the pancetta (directly in the dutch oven).
  2. Make the mirepoix in batches:
    1. Finely dice some veggies.
    2. Melt some butter in the frying pan. (I also mix in some olive oil to stop it burning.)
    3. Sauté until onion starts looking translucent.
    4. Dump into the dutch oven, and mix with the fat from the pancetta.
    5. Repeat.
  3. Brown the beef in batches:
    1. Put some beef in the frying pan - but don't crowd the pan!
    2. Fry until brown and crispy.
    3. Dump into the dutch oven.
    4. Repeat.
  4. At this point we're done with the frying pan, but it probably has some nice fond on it. Pour a glug of white wine into the frying pan and scrape to deglaze. Pour the resulting gravy into the dutch oven.
  5. Add the tomatoes and break them up with your wooden spoon.
  6. Add the stock and milk. You could pre-heat these, but you don't have to.
  7. Add salt, pepper, and herbs to taste (maybe even a splash of Worcestershire sauce - sacrilege!)
  8. Turn the heat down low and put the lid on tightly.
  9. At this point you can do some washing up: the frying pan, chopping board, etc.
  10. After 10 mins, check on the ragu and make sure it's not sticking to the bottom of the pot. If it is, reduce the heat. You should be able to leave it simmering without having to stir it.
  11. Now just let it cook! It should go for at least an hour, ideally more like 3 hours - basically the longer the better.
  12. When you check back on it, the fat may have separated and be floating on top. Don't remove it - just mix it back in.
  13. You can eat it immediately, or portion it out and freeze. I use a muffin tin for this.

Credit to fxcuisine, with minor alterations.