Ragù Alla Bolognese


Ragù Alla Bolognese, a timeless dish originating from the enchanting city of Bologna, Italy, features a slow-cooked, meat-based sauce generously draped over a bed of pasta. Among the myriad interpretations of Bolognese sauce, this recipe embodies the classic essence. It artfully combines ground pork and beef, harmonizing them with a soffritto crafted from finely chopped onions, carrots, and celery. The infusion of pancetta introduces a layer of depth to the flavor profile, while the judicious addition of whole milk and dry white wine contributes to the creation of a lusciously rich and creamy sauce.


Making Ragù Alla Bolognese requires a bit of patience, as the sauce needs to simmer on low for at least three hours to develop its full flavor. However, the end result is well worth the effort, as you’ll be left with a sauce that is packed with savory goodness and perfect for a cozy family meal.

Ragù Alla Bolognese


PREP TIME: 30 MINUTES
COOK TIME: 3 hours
SERVINGS: 8 SERVINGS

Ingredients:


Soffrito

1 1/2 cup finely chopped onion (1 large)

2/3 cup finely chopped carrot (2-3 medium)

2/3 cup finely chopped celery (2 rib)


Sauce

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

6 ounces pancetta, diced

2 pounds ground beef

2 pounds ground pork

2 cups cup whole milk

2 cups dry white wine

2 (28 oz) cans crushed tomatoes

½ teaspoon nutmeg

1 teaspoon coarse salt, (more to taste)

1 teaspoon freshly ground black pepper, (more to taste)

1 or 2 (16 oz) Spaghetti, cooked (make as much as you need)

water as needed

Instructions:


  • In a large Dutch oven or stock pot, melt 2 tablespoons of unsalted butter, and 1 tablespoon olive oil over medium heat. Add the pancetta; sauté until lightly golden brown. Remove pancetta from the pot and set aside.
  • Add chopped onions; sauté until slightly translucent, and then add the carrots, celery; sauté until tender.
  • Add ground pork and beef; sprinkle with a little salt and cook until nicely browned. Add cooked pancetta back to the pot.
  • Add whole milk over medium to high heat and bring to a low boil; mixing well. Lower heat and rapidly simmer until liquid is reduced by half or more, stirring often.
  • Add white wine over medium to high heat and bring to a low boil. Lower heat and rapidly simmer until liquid is reduced by half or more, stirring often.
  • Add crushed tomatoes, nutmeg, and salt, pepper; mixing well.
  • Partially cover and simmer on very low for 3 hours, stirring occasionally. Add small amounts of water as it simmers to keep the sauce from sticking to the bottom, but no water should be left at the end. Add and adjust salt as needed.
  • Serve over prepared pasta of choice. Prepare only as much pasta as you need to serve. This recipe makes a large portion. I like to cook the Bolognese once and freeze half for another night's dinner. Enjoy!

To start, you’ll want to finely chop your onions, carrots, and celery to make the soffritto. Once that’s done, melt butter and olive oil in a large Dutch oven or stockpot over medium heat. Add the diced pancetta and sauté until it’s lightly golden brown, then remove it from the pot and set it aside.


Next, add the chopped onions to the pot and sauté until they’re slightly translucent. Then add the carrots and celery and sauté until they’re tender. Add the ground pork and beef, sprinkle with salt, and cook until nicely browned. Add the cooked pancetta back to the pot.


Now it’s time to add the liquid ingredients. Pour in the whole milk over medium to high heat and bring it to a low boil, stirring well. Lower the heat and rapidly simmer until the liquid is reduced by half or more, stirring often. Repeat this process with the dry white wine.

Finally, add the crushed tomatoes, nutmeg, salt, and pepper, and mix well. Partially cover the pot and simmer the sauce on very low heat for three hours, stirring occasionally. Add small amounts of water as it simmers to keep the sauce from sticking to the bottom, but be sure not to add too much water. Adjust the salt to taste.


Once the sauce is done, serve it over prepared pasta of your choice. This recipe makes a large portion, so you can cook it once and freeze half for another night’s dinner.


Ragù Alla Bolognese, a classic Italian dish that’s perfect for a cozy family meal. It requires a bit of patience, but the end result is a rich and savory sauce that’s perfect for pasta. Give this recipe a try and enjoy a taste of Italy in your own home.