Ragù alla Bolognese Recipe
Ragù alla Bolognese is a classic Italian meat sauce featuring ground beef, pork, vegetables, wine, and milk, slowly cooked to create a rich and hearty dish. Ready in 2 hours, it’s perfect with fresh pasta for an authentic taste of Bologna.
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.
