Description
Ragù alla Bolognese is a classic Italian meat-based sauce, slow-cooked to perfection with a combination of beef, pork, vegetables, wine, and tomatoes, traditionally served with pasta for a rich and hearty meal.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 300g ground beef
- 200g ground pork
- 100g pancetta, diced
- 150ml dry white wine
- 400g canned tomatoes
- 2 tbsp tomato paste
- 250ml whole milk
- Salt and black pepper, to taste
- 1 bay leaf
- Freshly grated nutmeg, a pinch
- Pasta (tagliatelle or pappardelle), for serving
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until soft, about 10 minutes.
- Add garlic and pancetta, and cook for 2-3 minutes.
- Add ground beef and pork. Cook until browned, breaking it up with a spoon.
- Pour in the white wine and cook until it has mostly evaporated.
- Stir in the tomato paste and canned tomatoes. Mix well.
- Add the bay leaf, nutmeg, salt, and pepper. Reduce heat to low and simmer gently for 1.5 to 2 hours, stirring occasionally.
- Gradually stir in the milk and continue to simmer for another 30 minutes until the sauce is rich and thick.
- Cook pasta according to package instructions. Drain and toss with the sauce.
- Serve hot with grated Parmesan cheese on top.
Notes
- Use fresh tagliatelle or pappardelle for the most authentic experience.
- Leftover ragù can be stored in the refrigerator for up to 3 days or frozen.
- For a deeper flavor, let the sauce simmer even longer if time allows.
Nutrition
- Serving Size: 1 plate with pasta
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg