Slow-Cooked Beef Ragù

Slow-cooked Italian beef ragù with minced beef, soffritto, tomatoes and milk, simmered until rich and deeply savoury.

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A good ragù is built in layers: browned meat, softened vegetables and a long gentle simmer. The result should coat pasta rather than resemble a thin tomato sauce.

Ingredients

• 800 g beef mince
• 2 tbsp olive oil
• 1 onion (finely diced)
• 1 carrot (finely diced)
• 2 celery stalks (finely diced)
• 2 garlic cloves (minced)
• 2 tbsp tomato paste
• 180 ml dry white or red wine (optional)
• 500 ml passata
• 250 ml beef stock
• 180 ml whole milk
• 1 bay leaf
• 1 pinch nutmeg
• 1.25 tsp fine salt (or to taste)
• 0.5 tsp black pepper
• Parmesan (to serve)

Step-by-step method

1. Heat the olive oil in a heavy pot over medium heat. Add onion, carrot and celery and cook for 10–12 minutes until very soft and lightly golden.
2. Add the beef mince, increase the heat to medium-high and break it up with a wooden spoon. Cook for 8–10 minutes until the liquid evaporates and the meat begins browning.
3. Add the garlic and tomato paste and cook for 1–2 minutes until the paste darkens slightly.
4. Pour in the wine if using and scrape the base of the pot. Simmer until reduced by about half.
5. Add the passata, stock, bay leaf, nutmeg, salt and pepper. Bring to a gentle simmer.
6. Cook uncovered or partially covered over very low heat for 1½–2 hours, stirring every 20 minutes. Add a splash of water if the sauce becomes too dry before the meat is tender.
7. Stir in the milk during the final 20 minutes and simmer gently until the sauce is rich and cohesive.
8. Remove the bay leaf, taste and adjust seasoning. Toss with pasta using a little pasta water and finish with Parmesan.