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Classic Bolognese Ragu
Traditional dish · Italian
A rich and slow-cooked meat sauce from Bologna, traditionally served with tagliatelle. This authentic version features a soffritto, pancetta, a blend of meats, milk, and wine, simmered for hours to develop deep flavor.
Ingredients
- Pancetta100g
- Beef Chuck400g
- Pork Shoulder200g
- Carrots1 medium
- Celery Stalks2
- Yellow Onion1 medium
- Garlic2 cloves
- Tomato Paste2 tbsp
- Dry Red Wine200ml
- Whole Milk200ml
- Crushed Tomatoes400g
- Beef Broth100ml
- Nutmegpinch
- Saltto taste
- Black Pepperto taste
Steps
- 1
Finely dice pancetta and render it in a large pot over medium heat until crisp. Remove pancetta, leaving fat in the pot.
- 2
Grind or finely mince beef and pork. Add to the pot and brown well.
- 3
Finely dice carrots, celery, and onion (soffritto). Add to the pot with the browned meat and cook until softened, about 10-15 minutes.
- 4
Add minced garlic and tomato paste, cook for 1-2 minutes until fragrant.
- 5
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half.
- 6
Add milk and simmer until mostly evaporated.
- 7
Stir in crushed tomatoes, beef broth, and nutmeg. Bring to a simmer.
- 8
Reduce heat to low, cover partially, and simmer for at least 2-3 hours, stirring occasionally, until the sauce is thick and rich. Add more broth if it becomes too dry.
- 9
Season with salt and black pepper to taste. Stir in the reserved crispy pancetta.
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