🍝 Traditional Bolognese Sauce (Ragù alla Bolognese)
🍽️ Serves: 6
⏱️ Total Time: 2.5 to 3 hours
📝 Ingredients:
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2 tbsp olive oil
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2 tbsp butter
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1 medium onion, finely diced
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1 carrot, finely diced
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1 celery stalk, finely diced
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2 cloves garlic, minced
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1 lb (450g) ground beef (or half beef, half pork/veal)
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1/2 cup whole milk
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1/2 cup dry white wine (or red)
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2 tbsp tomato paste
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1 cup crushed tomatoes (optional – or use just tomato paste for traditional)
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Salt and pepper
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Pinch of nutmeg (optional, traditional)
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Parmesan, for serving
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Fresh tagliatelle or pappardelle (or any pasta you like)
👩🍳 Instructions:
1. Soffritto (Flavor Base):
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Heat oil and butter in a large, heavy pot over medium heat.
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Add onion, carrot, and celery. Cook for 8–10 minutes until very soft.
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Add garlic and cook 1 minute more.
2. Brown the Meat:
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Add ground meat and cook, breaking it up, until browned and most liquid has evaporated (10–15 minutes).
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Season with salt, pepper, and a pinch of nutmeg if using.
3. Add Milk:
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Stir in the milk and simmer until absorbed. (This tenderizes the meat and balances acidity.)
4. Deglaze with Wine:
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Add wine and cook until evaporated, scraping the bottom of the pan.
5. Tomatoes:
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Stir in tomato paste and/or crushed tomatoes.
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Bring to a gentle simmer.
6. Slow Simmer:
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Cover partially and simmer on low for 2–3 hours, stirring occasionally.
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If sauce thickens too much, add a splash of water or broth.
7. Finish:
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Taste and adjust salt and pepper.
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Toss with al dente pasta and serve with grated Parmesan.
🧠 Tips:
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Don’t rush the simmer — flavor builds slowly.
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Use fresh tagliatelle or pappardelle — wide noodles cling best.
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Leftovers taste even better the next day or freeze beautifully.
Want a white (bianco) Bolognese, a mushroom-based vegetarian version, or help turning it into a lasagna alla Bolognese?