Ragù alla Bolognese

Authentic bolognese sauce recipe in a bowl with pappardelle noodles

5 from 1 vote

This authentic Italian Bolognese ragu recipe is based on the Ragù Alla Bolognese by the Simili Sisters. The detailed instructions are based on the sister's years of perfecting the recipe. This is the authentic Bolognese sauce of Bologna.

Prep Time30

Cook Time2

Course: Main Course

Cuisine: Italian

Servings:

Calories: 392kcal

Author: Lauren Lane

Equipment

1 Dutch Oven

Ingredients

¼ cup extra-virgin olive oil
¼ cup butter
1 small yellow onion peeled and minced
1 rib celery trimmed and minced
1 medium carrot peeled, trimmed, and minced
3 slices prosciutto di Parma or Pancetta about 1 oz., finely chopped finely
1 ½ lb. ground chuck
Salt and freshly ground black pepper
½ cup dry white wine room temperature
1 cup milk room temperature
1 cup beef stock veal, or chicken broth, hot or room temperature
1 28-oz. can Italian plum tomato purée Or put a can of whole San Marzano tomatoes in the blender to purée. They should be hot or room temperature.
¼ teaspoon grated nutmeg optional
Cooked Pasta

Instructions

Simili Sisters Instructions_ I suggest reading this throughly beforehand.
Chop the pancetta.
Place the butter and the oil in the large pan heavy bottom pot or dutch oven with a lid. (it will need to hold everything), then immediately add the onion.
Sauté the onion slowly, stirring continuously.
Add the celery and a minute later the carrot.
Then add the pancetta and let it sauté a minute.
Turn the heat up and add the beef in thirds, breaking it up as it goes in. Let it brown—not steam—by leaving space in the pan so moisture can evaporate. Once the first batch starts to brown, repeat with the remaining beef until it’s all lightly browned.
Pour it around the edges of the pan (not directly on the meat) so it warms as it hits. Add it in 2–3 batches, letting it fully cook off each time. You’ll know it’s ready when you can’t smell the wine anymore.
Add the milk in 2-3 batches and let it be absorbed until it has formed a nice form on top.
Add Pepper and salt. Start with ½ teaspoon of each, and reseason after it has simmered.
Transfer to a large heavy pot or dutch oven with a lid- or keep it in the pan you started with if it's big enough.
Add the warm tomato and broth; cover the pot and adjust the flame to hold the ragù at a low simmer for around two hours while stirring often. Taste it and add additional salt as needed. It will most likely need more salt at the end.

Notes

Ground chuck: Chuck is ideal for Bolognese because its 80/20 fat ratio adds rich flavor and keeps the meat tender during slow cooking. You can substitute any ground beef or even add ½ pork if desired.
White wine: White wine has a slightly more delicate flavor, but you could use red wine as well.
To make this recipe a little quicker, use a food processor to chop your vegetables finely.
Don't rush the simmer-this is key for true ragù alla bolognese
Serve the Bolognese sauce by tossing it with wide flat noodles; tagliatelle is traditional, but I also like it with fettuccine, pappardelle, or even linguini.

If you don't have a big enough pot, after you cook your vegetables, remove them to a bowl and proceed with the meat step. And then add them all back together.

I always make a double batch or triple batch and freeze it or impromptu dinner parties or quick weeknight meals.

Pro tip: when serving this with pasta, be sure to toss your cook pasta into the Bolognese and coat every noodle with the delicious sauce. And then top it with freshly grated Parmesan Reggiano. Other serving suggestions are on the blog post.

Nutrition