Instructions
1Sauté the Soffritto
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery (the Italian soffritto base). Cook, stirring occasionally, until vegetables are softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
2Brown the Meat
Increase heat to medium-high. Add the pancetta and cook for 2-3 minutes. Add the ground beef, breaking it up with a wooden spoon as it cooks. Continue cooking until the meat is browned and no longer pink, about 8-10 minutes. Drain excess fat if needed.
3Build the Flavor Base
Stir in the tomato paste and cook for 2 minutes, stirring frequently. Pour in the white wine, scraping the bottom of the pot to deglaze. Let the wine reduce by half, about 3-4 minutes. This concentrates the flavors and burns off the alcohol.
4Add the Tomatoes
Add the crushed San Marzano tomatoes and tomato puree. Stir in the sugar and season with salt and pepper. Add the bay leaves and a pinch of nutmeg. Bring to a simmer, then reduce heat to low. This is the key to authentic ragu—a slow, gentle simmer.
5Simmer and Add Milk
Let the sauce simmer gently, uncovered, for 2.5 to 3 hours, stirring occasionally. The sauce should reduce and thicken significantly. About 30 minutes before serving, add the milk. The milk mellows the acidity and adds richness to the sauce. Continue simmering until the sauce reaches desired consistency.
6Finish and Serve
Remove from heat. Remove the bay leaves. Taste and adjust seasoning with salt and pepper. The ragu should be thick, rich, and deeply flavorful. Serve over fresh or dried pasta, polenta, or rice. Garnish with fresh parsley and grated Parmigiano-Reggiano cheese. This classic Italian sauce is worth the wait!