The Ragù alla Bolognese Recipe is a rich and hearty Italian meat sauce traditionally served with tagliatelle or pappardelle. Originating in Bologna, Italy, this classic dish is made with a combination of ground meat, aromatic vegetables, red wine, milk, and tomatoes, creating a luscious, slow-cooked sauce that is deeply flavorful. Ready in just 2 hours, this recipe is the perfect way to bring the comfort and warmth of Italian cuisine to your dinner table. Each bite of this meaty, savory sauce brings a taste of authentic Italian cooking. Serve it with fresh pasta, and top with a sprinkle of Parmesan cheese to experience the traditional flavors of Bologna.
Why is it Called “Ragù alla Bolognese”?
Ragù alla Bolognese gets its name from the city of Bologna in Northern Italy, where this dish originated. The term “Ragù” refers to a meat-based sauce that is cooked slowly, allowing the flavors to meld together, while “alla Bolognese” means Bolognese-style, indicating its origins from Bologna. The recipe was developed to provide a hearty, filling meal for families, often using ground beef and pork as well as vegetables like onions, carrots, and celery. Unlike other Italian sauces, Bolognese uses milk or cream to add a creamy texture and balance the acidity of the tomatoes. This dish is typically served with fresh egg pasta like tagliatelle or pappardelle, and it has become one of the most beloved dishes of Italian cuisine, enjoyed worldwide for its rich, savory flavors.
How Should Ragù alla Bolognese Taste?
Ragù alla Bolognese should have a rich, meaty, and savory taste with layers of flavor that develop from the slow cooking process. The ground meat should be tender, with the sweetness of the carrots balancing the savory notes of the beef and pork. The wine adds depth, while the milk lends a subtle creaminess that ties all the flavors together. The tomato sauce should be thick and smooth, without overpowering the meat, allowing each ingredient to shine through. The result is a hearty and comforting sauce that coats the pasta perfectly, with a taste that is both complex and satisfying. Garnished with a sprinkle of Parmesan cheese, Ragù alla Bolognese delivers a perfect combination of flavors and textures that make it a true Italian classic.
How to Make it Super Yummy or Perfect?
To make the best Ragù alla Bolognese, follow these tips:
- Use a Mix of Meat: Traditional Ragù alla Bolognese is made with a mix of ground beef and pork. The combination adds both flavor and tenderness to the sauce.
- Cook Slowly: The key to a rich and flavorful Ragù is slow cooking. Let the sauce simmer for at least 2 hours to allow all the flavors to meld and deepen.
- Add Milk or Cream: Adding milk to the sauce helps tenderize the meat and adds a creamy consistency, balancing the acidity of the tomatoes.
- Use Quality Wine: Use a good quality red or white wine for cooking. The wine adds depth and richness to the sauce, enhancing its flavor.
- Season Well: Season the sauce with salt and pepper throughout the cooking process. Proper seasoning is essential to bring out the flavors of each ingredient.
Read More: Crispy Fritto Misto Recipe: A Flavorful Italian Seafood Platter Ready in Just 30 Minutes
Ragù alla Bolognese Recipe
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups
- Mixing bowl
Ingredients
For the Ragù:
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 300 grams ground beef
- 200 grams ground pork
- 1/2 cup red wine
- 1 cup whole milk
- 1 can 400g crushed tomatoes
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 1 bay leaf
For Serving:
- Tagliatelle or pappardelle pasta
- Grated Parmesan cheese
Instructions
Prepare the Base:
- In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrot, and celery. Sauté for 8-10 minutes until the vegetables are soft and fragrant.
Cook the Meat:
- Add the ground beef and pork to the skillet.
- Cook, breaking up the meat with a wooden spoon, until browned and fully cooked through.
Add Wine and Milk:
- Pour in the red wine and let it simmer until most of the liquid has evaporated, about 5 minutes.
- Stir in the milk and cook for another 5 minutes until well combined.
Add Tomatoes and Simmer:
- Add the crushed tomatoes, tomato paste, and bay leaf. Stir well.
- Season with salt and black pepper.
- Reduce the heat to low, cover, and let the sauce simmer gently for 1 1/2 hours, stirring occasionally.
Serve:
- Cook the tagliatelle or pappardelle according to the package instructions.
- Serve the Ragù alla Bolognese over the pasta, and sprinkle with grated Parmesan cheese.
Notes
- Variation: You can add a small amount of nutmeg for a traditional touch and extra depth of flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serving Tip: Serve with a glass of Chianti or another good-quality Italian red wine for the ultimate pairing.
Conclusion
This Ragù alla Bolognese Recipe is the perfect way to enjoy a classic Italian meal that is both hearty and full of flavor. With rich ground meat, aromatic vegetables, wine, and a touch of milk, this slow-cooked sauce is the ultimate comfort food. Ready in just 2 hours, Ragù alla Bolognese is ideal for a family dinner or a special occasion. Serve it with fresh tagliatelle and a sprinkle of Parmesan cheese, and experience the comforting taste of Bologna in every bite. Try this recipe today and savor the authentic flavors of this beloved Italian dish!
