Ragù alla Bolognese

Authentic bolognese sauce recipe in a bowl with pappardelle noodles

5 from 1 vote

This authentic Italian ragù alla Bolognese is based on the Simili Sisters’ celebrated recipe. Beef, pancetta, milk, wine and tomato slowly simmer into a rich, silky meat sauce traditionally served with tagliatelle.

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

Read the complete recipe before beginning, as several ingredients are added gradually and allowed to absorb before the next step.
Chop the pancetta.
Melt the butter with the olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add the onion immediately and cook until it begins to soften.
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.
Let it brown—not steam—by leaving space in the pan so moisture can evaporate.
Add the wine in two or three additions, allowing each addition to cook until you can no longer smell the alcohol before adding more.
Add the milk in two or three additions, allowing it to absorb into the meat before adding more.
Add Pepper and salt. Start with ½ teaspoon of each, and reseason after it has simmered.
Keep the sauce in the same Dutch oven unless your pan is too small. It should have enough room to simmer gently without overflowing.
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