Ragù alla Bolognese

Ragù alla Bolognese is a rich, slow-cooked meat sauce from Bologna, Italy. Unlike a simple meat sauce, authentic Bolognese is deeply flavored with slow-simmered beef, pork, wine, milk, and tomatoes for an incredibly velvety texture.

Ingredients: (Serves 6-8)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 lb ground beef (80/20) or a mix of beef & pork

• 4 oz pancetta or bacon, finely chopped

• 1 cup dry white wine

• 1 cup whole milk

• 1 can (28 oz) San Marzano tomatoes, crushed

• 1 tbsp tomato paste

• 1 cup beef broth

• 1 tsp salt

• ½ tsp black pepper

• ¼ tsp nutmeg (optional, but traditional!)

• 1 bay leaf

• Parmesan rind

 

Instructions:

1. Sauté the base: In a large, heavy pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5-7 minutes until softened.

2. Brown the meat: Add pancetta and cook until slightly crispy. Stir in ground beef, breaking it up as it browns. Cook until no longer pink.

3. Deglaze with wine: Pour in white wine and let it reduce by half (about 5 minutes).

4. Add milk & tomatoes: Stir in milk and let it simmer for 3 minutes. Then add crushed tomatoes, tomato paste, broth, salt, pepper, nutmeg, bay leaf, and Parmesan rind (if using).

5. Slow simmer: Reduce heat to low and simmer uncovered for 2.5 to 3 hours, stirring occasionally. The sauce should be thick and rich. If it gets too dry, add a bit more broth.

6. Serve over fresh pasta: The best choice is tagliatelle, but you can also use pappardelle, fettuccine, or rigatoni.

7. Finish with Parmesan: Remove bay leaf & Parmesan rind, then serve with grated Parmigiano-Reggiano on top.