Description
Few dishes capture the soul of Italian cuisine quite like Ragù alla Bolognese. Rich, hearty, and slow-simmered to perfection, this iconic meat sauce has been warming family tables in Bologna
Ingredients
Core Ingredients:
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- 2 tbsp olive oil
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- 2 tbsp unsalted butter
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- 1 medium onion, finely diced
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- 2 medium carrots, finely diced
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- 2 celery ribs, finely diced
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- 500g ground beef (or a mix of beef and pork)
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- Salt and black pepper, to taste
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- ½ cup whole milk
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- ½ cup dry white wine
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- 1 cup tomato passata or crushed tomatoes
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- Optional: ¼ tsp nutmeg for a subtle warmth
To Serve:
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- Fresh pappardelle pasta or tagliatelle
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- Grated Parmigiano-Reggiano
Instructions
In a heavy-bottomed pot, heat the olive oil and butter. Add onion, carrot, and celery. Cook gently over medium-low heat until soft and translucent—about 10 minutes.
Increase the heat slightly. Add the ground meat and a generous pinch of salt. Break it up with a spoon and cook until browned and no longer pink.
Pour in the white wine and let it reduce, scraping the pan to capture any browned bits. Once evaporated, add the milk and stir gently until absorbed.
Stir in the tomato passata. Bring to a gentle simmer, then reduce the heat to low.
Cover partially and let the sauce simmer for at least 2–3 hours, stirring occasionally. Add a splash of water or broth if it reduces too much.
Toss with freshly boiled pasta (more on that below) and top with Parmigiano-Reggiano. Perfection on a plate.
Notes
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- Salt the water generously—it should taste like the sea
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- Use plenty of water and bring to a rolling boil before adding pasta
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- Stir immediately to prevent sticking
- Prep Time: 15
- Cook Time: 2.5–3 hours
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 6–8
- Calories: 380
- Fat: 17g
- Carbohydrates: 40g
- Protein: 30g
Keywords: Ragù alla Bolognese