Enjoy this fiercely delicious, authentic bolognese sauce from Nonna Beppa Soho! Helmed by Chef Wendy Cacciatori, Nonna Beppa Soho is an Emilia Romagna regional authentic Italian restaurant where the majority of the ingredients are imported from Italy. Enjoy classic Italian fare and a fabulous selection of Italian wines in the charming Soho space. Nonna Beppa's "Sfoglina" makes homemade pasta every day, and upon request, she can personalize the stuffing of your Ravioli or any pasta you'd like to try! —Staff
Finely chop the celery, peeled carrots, and onions.
Pour extra virgin olive oil into a large pot. Add the chopped mix and leave it on low heat for about 10 minutes while stirring. At the end of the process the mix should seem withered, and the bottom of the pot dry.
Add the beef and the pork to the pot with the chopped mix and olive oil and let the meat brown for 10 minutes while stirring. As soon as all the meat’s juices are expelled you can reduce everything with white wine. When the alcohol has evaporated, and the bottom will be once again very dry, you can go ahead add the tomato sauce (you will have to mash the tomatoes beforehand).
Add 1 liter of water and a pinch of salt and stir everything and leave it on mid-low heat for 1 hour.
Add an additional liter of water, stir again and leave it on mid-low heat for an additional 1 hour.
At the end of the cooking process, the contents will be very dry. At this point, add a pinch of salt and pepper, turn off the heat and add the milk. Stir thoroughly one last time and your bolognese ragù will be ready! We recommend using tagliatelle pasta for this recipe but you can certainly use any other pasta of your choice.