Ragù alla Bolognese
Ragù alla Bolognese
Ingredients
For the Soffritto
- 1 stalk celery, diced, equal part to carrot and onion
- 1 medium carrot, diced, equal part to celery and onion
- 1 medium onion, diced, equal part to celery and carrot
- 2 tablespoons olive oil, for sweating
For the Meat
- 12 ounces ground beef
- 8 ounces ground veal, (optional, can substitute with more beef)
- 4 ounces pancetta, finely diced
For the Liquid & Flavoring
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 bottle passata, (approximately 24 ounces)
- 1 can peeled tomatoes, (approximately 14.5 ounces), crushed
- 1/2 cup full cream milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound tagliatelle, or pappardelle, fettuccine, or rigatoni
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the soffritto: Dice equal parts of celery, carrots, and onion into very small pieces. Aim for a fine dice so they melt into the sauce.
⏱️ 10 min
- 2
Sweat the soffritto: In a large, heavy-bottomed pot or Dutch oven, add the olive oil over medium-low heat. Add the diced celery, carrots, and onion. Sweat them gently, stirring occasionally, until they are very soft and sweet, about 10-15 minutes. Do not brown them.
⏱️ 15 min
- 3
Brown the meat: Increase the heat to medium. Add the diced pancetta to the pot and cook until it renders some fat and starts to crisp, about 5 minutes. Then, add the ground beef and veal (if using). Break up the meat with a spoon and cook until it is well browned and any liquid has evaporated. This can take 10-15 minutes. Drain any excess fat if necessary, but leave a little for flavor.
⏱️ 15 min
- 4
Deglaze with wine: Pour the red wine into the pot. Scrape the bottom of the pot with a wooden spoon to release any browned bits (fond). Allow the wine to simmer and evaporate until you can no longer smell the alcohol, only the rich scent of grapes. This process typically takes 5-10 minutes.
⏱️ 10 min
- 5
Add tomato: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then, add the passata and the crushed peeled tomatoes. Stir everything together well. Season with salt and freshly ground black pepper.
⏱️ 5 min
- 6
Simmer the ragù: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape. Let the ragù slow-cook for at least 2-3 hours, stirring occasionally to prevent sticking. The longer it simmers, the more complex the flavors will become. If the sauce becomes too thick, you can add a little hot water or broth.
⏱️ 120 min
- 7
Add the milk (the secret finish): About 15 minutes before serving, stir in the full cream milk. Continue to simmer gently, allowing the milk to fully incorporate and balance the acidity of the tomatoes and wine, creating a rich and creamy texture.
⏱️ 15 min
- 8
Prepare the pasta: While the ragù finishes, cook your chosen pasta (tagliatelle, pappardelle, fettuccine, or rigatoni) according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min
- 9
Serve: Drain the pasta and add it directly to the pot with the Ragù alla Bolognese. Toss well to coat the pasta evenly with the sauce. Serve immediately, garnished with a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ragù alla Bolognese
For the Soffritto
- 1 stalk celery, diced, equal part to carrot and onion
- 1 medium carrot, diced, equal part to celery and onion
- 1 medium onion, diced, equal part to celery and carrot
- 2 tablespoons olive oil, for sweating
For the Meat
- 12 ounces ground beef
- 8 ounces ground veal, (optional, can substitute with more beef)
- 4 ounces pancetta, finely diced
For the Liquid & Flavoring
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 bottle passata, (approximately 24 ounces)
- 1 can peeled tomatoes, (approximately 14.5 ounces), crushed
- 1/2 cup full cream milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound tagliatelle, or pappardelle, fettuccine, or rigatoni
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the soffritto: Dice equal parts of celery, carrots, and onion into very small pieces. Aim for a fine dice so they melt into the sauce.
⏱️ 10 min - 2
Sweat the soffritto: In a large, heavy-bottomed pot or Dutch oven, add the olive oil over medium-low heat. Add the diced celery, carrots, and onion. Sweat them gently, stirring occasionally, until they are very soft and sweet, about 10-15 minutes. Do not brown them.
⏱️ 15 min - 3
Brown the meat: Increase the heat to medium. Add the diced pancetta to the pot and cook until it renders some fat and starts to crisp, about 5 minutes. Then, add the ground beef and veal (if using). Break up the meat with a spoon and cook until it is well browned and any liquid has evaporated. This can take 10-15 minutes. Drain any excess fat if necessary, but leave a little for flavor.
⏱️ 15 min - 4
Deglaze with wine: Pour the red wine into the pot. Scrape the bottom of the pot with a wooden spoon to release any browned bits (fond). Allow the wine to simmer and evaporate until you can no longer smell the alcohol, only the rich scent of grapes. This process typically takes 5-10 minutes.
⏱️ 10 min - 5
Add tomato: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then, add the passata and the crushed peeled tomatoes. Stir everything together well. Season with salt and freshly ground black pepper.
⏱️ 5 min - 6
Simmer the ragù: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape. Let the ragù slow-cook for at least 2-3 hours, stirring occasionally to prevent sticking. The longer it simmers, the more complex the flavors will become. If the sauce becomes too thick, you can add a little hot water or broth.
⏱️ 120 min - 7
Add the milk (the secret finish): About 15 minutes before serving, stir in the full cream milk. Continue to simmer gently, allowing the milk to fully incorporate and balance the acidity of the tomatoes and wine, creating a rich and creamy texture.
⏱️ 15 min - 8
Prepare the pasta: While the ragù finishes, cook your chosen pasta (tagliatelle, pappardelle, fettuccine, or rigatoni) according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min - 9
Serve: Drain the pasta and add it directly to the pot with the Ragù alla Bolognese. Toss well to coat the pasta evenly with the sauce. Serve immediately, garnished with a generous sprinkle of freshly grated Parmesan cheese.
⏱️ 5 min