Ragù alla Bolognese
Traditional recipe for Ragù alla Bolognese or Bolognese Sauce
Ingredients
- 250 gram Beef minced
- 250 gram Pork minced
- 50 gram Pancetta finely chopped, optional
- 1 piece Onion finely chopped
- 1 piece Carrot finely chopped
- 1 piece Celery Stalk finely chopped
- 2 piece Garlic Cloves finely minced
- 200 ml White Wine dry
- 500 ml Tomato Passata
- 200 ml Milk fresh or UHT
- 50 gram Butter unsalted
- 50 ml Olive Oil Extra Virgin
- t.t Sea Salt
- t.t Black Pepper coarsely ground
- t.t Nutmeg freshly grated
- t.t Parmigiano Reggiano grated for serving
Instructions
- In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat.
- Add the onion, carrot, celery, and garlic. Sauté until softened and lightly golden.
- Increase the heat to medium-high. Add the minced beef, pork, and pancetta (if using) to the pan.
- Cook, stirring frequently, until the meat is browned and any liquid has evaporated.
- Pour in the white wine and cook until most of the liquid has evaporated, about 2-3 minutes.
- Stir in the passata (strained tomatoes) and season with salt and pepper to taste.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let it simmer for at least 2 hours, stirring occasionally. Add water if needed to maintain a saucy consistency.
- Pour in the whole milk and stir to combine. Continue simmering for an additional 30 minutes to 1 hour, until the sauce has thickened and the flavors have melded.
- Season the ragù with freshly grated nutmeg (if using) and adjust salt and pepper to taste.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve a cup of pasta cooking water.
- Drain the cooked pasta and add it to the ragù alla Bolognese. Toss well to coat the pasta evenly with the sauce.
- If the sauce seems too thick, add a splash of reserved pasta cooking water to loosen it.
- Serve immediately, garnished with freshly grated Parmesan cheese if desired.