Paccheri with Ragù alla Bolognese from Osteria Renata

Ingredients (Serves 4) 

For the Ragù alla Bolognese: 
• 2 tbsp olive oil 
• 2 tbsp unsalted butter 
• 1 medium onion, finely chopped 
• 1 celery stalk, finely chopped 
• 1 carrot, finely chopped 
• 250g grass-fed ground beef (preferably chuck) 
• 250g free-range ground pork 
• 100ml whole milk 
• 300ml dry white wine 
• 400ml homemade or good-quality store-bought chicken stock 
• Salt & freshly ground black pepper 
• A pinch of nutmeg (optional) 
• Parmigiano Reggiano rind 

For the Pasta: 
• 400g paccheri pasta (La Dispensa Gentile is a recommended and widely available brand) 
• Salt (for the pasta water) 

To Finish: 
• Freshly grated Parmigiano Reggiano (to garnish) 

Instructions 

Base Preparation 
In a heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and a pinch of salt. Cook gently for 8–10 minutes, until soft and translucent. 

Caramelise the Meats 
In a separate heavy-based pan, working in batches, cook the ground beef and pork until well caramelised, stirring to break up the meat — about 10 minutes. Deglaze the pan with half the white wine, then add the mixture to your pot of softened vegetables. 

Deglaze & Simmer 
Stir in the milk and reduce until absorbed (about 5 minutes). Add a pinch of nutmeg. Pour in the remaining white wine and allow it to evaporate completely. 

Add Stock & Slow Cook 
Add the chicken stock, reduce the heat to low, and simmer uncovered for at least 2 hours, stirring occasionally. If the sauce starts to dry out, add a splash of water or more stock. 

Cook the Paccheri 
Bring a large pot of salted water to a boil. Cook the paccheri according to packet instructions or until al dente — start taste-testing from the 8-minute mark. Drain and reserve a small cup of pasta water. 

Combine 
Toss the drained paccheri with the hot ragù. Add a spoonful of pasta water if needed to loosen the sauce. Let it rest for 1–2 minutes, then serve in a large dish to share at the centre of the table. 

Serve 
Plate immediately and finish with a generous sprinkle of freshly grated Parmigiano Reggiano. 

Osteria Renata 

436-438 High Street, Prahran