The ragu alla Bolognese has a reputation for being complicated, but the technique is simple: build a soffritto, brown three cuts of meat, deglaze, add tomato, and leave it alone for ninety minutes. The patience is the only hard part.
We use penne rigate here because it is what we have, and the ridges do exactly what they should: hold the meat, catch the fat, give every forkful something to work with. The traditional pasta in Bologna is tagliatelle, and if you have it, use it. If you have Gusta penne, it is not a compromise.
The milk at the end is not optional. It rounds the acidity and gives the sauce the long, mellow finish that separates Bolognese from a meat tomato sauce.
Set servings and units first. You can change them anytime.
Heat the olive oil and butter in a heavy-bottomed pot over medium heat. Add the pancetta and cook, stirring, until the fat renders and the pancetta begins to colour, about 4 minutes.
Add the finely diced carrot, celery, and onion. Saute for 8 minutes, stirring occasionally, until softened.
Raise the heat to high. Add the ground beef and pork. Cook, breaking up the meat with a wooden spoon, until fully browned. Pour in the white wine and cook until completely evaporated, about 3 minutes.
Crush the whole peeled tomatoes into the pot with your hands. Add the bay leaf. Reduce heat to very low, partially cover, and simmer for at least 90 minutes, stirring occasionally and adding small splashes of water if the sauce tightens too much. The ragu is done when it is thick, dense, and no longer watery.
Stir in the milk 10 minutes before the end. Season with salt, pepper, and a grating of nutmeg. Remove the bay leaf.
Bring a large pot of water to a rolling boil. Salt the water generously. Add the Gusta Penne Rigate and cook 11 minutes for al dente.
Before draining, scoop out 1/2 cup of pasta cooking water. Drain the penne and add directly to the ragu over medium heat. Toss for 2 minutes, adding pasta water a spoonful at a time until the sauce coats every ridge.
Divide into bowls and finish with freshly grated Parmigiano Reggiano.
You made Pasta alla Bolognese. Time to eat.
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The milk is not optional. It rounds the acidity and gives the sauce the long, mellow finish that separates Bolognese from a meat tomato sauce. Add it with 10 minutes to go, not at the start.
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