Ragù alla Bolognese (Italy)

Cooking Time: 120 - 240 minutes

The traditional recipe, registered with the Italian Academy of Cuisine in 1982, reflects the essence of this slow-cooked sauce: simplicity, high-quality ingredients, and a long cooking process to create an intensely rich, meaty flavor. The one, the only, the "true" Ragù alla Bolognese is served with tagliatelle.

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Ingredients (Serves 4)

• 300 g ground beef (preferably a fattier cut, like chuck)

• 150 g ground pork

• 100 g pancetta, finely chopped

• 1 medium onion, finely chopped

• 1 celery stalk, finely chopped

• 1 carrot, finely chopped

• 1/2 cup (120 ml) dry white wine

• 1/2 cup (120 ml) whole milk

• 2 tbsp tomato paste

• Salt and freshly ground black pepper, to taste

• Olive oil or butter, for cooking

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Instructions

Prepare the Base

• In a large pot, heat a bit of olive oil or butter over medium heat. Add the pancetta and cook until it releases its fat and becomes translucent.

  
  

Add the Aromatics

• Add the finely chopped onion, celery, and carrot to the pot. Cook gently, stirring occasionally, until the vegetables are soft and golden, about 10 minutes.

  
  

Brown the Meats

• Add the ground beef and pork. Season with a bit of salt and pepper. Cook until the meat is nicely browned and any liquid has mostly evaporated, ensuring a rich, caramelized flavor.

  
  

Deglaze with Wine:

• Pour in the white wine, scraping the bottom of the pot to release any browned bits, and allow it to cook until the wine has evaporated.

  
  

Add Milk and Tomato Paste

• Stir in the milk and let it gently simmer until it’s mostly absorbed. Then, add the tomato paste, mixing it well into the meat mixture.

  
  

Simmer Slowly:

• Reduce the heat to very low. Let the ragù cook for at least 2 to 4 hours, stirring occasionally. You may need to add a bit of water during cooking to keep the sauce from drying out, but it should remain thick and rich.

  
  

Adjust Seasoning and Serve:

• Taste and adjust the salt and pepper as needed. The sauce is traditionally served with tagliatelle, a broad, flat pasta that holds the sauce beautifully. Top with freshly grated Parmigiano-Reggiano cheese.