Traditional Italian Bolognese Sauce
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A rich and savory traditional Italian Bolognese sauce (Ragù) approved by the Chamber of Commerce of the City of Bologna. This classic sauce features a slow-simmered mix of beef, pork, aromatic soffritto, red wine, tomato sauce, milk, and butter for a deeply flavorful finish.
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🍳 Cooking Flow
Sauté the chopped onion, carrot, and celery in olive oil. → Add ground beef and ground pork, cooking until browned. → Deglaze with red wine in stages, letting it evaporate completely. → Mix in tomato sauce and slow-simmer for 2-3 hours, adding water as needed. → Season, then finish by stirring in whole milk and butter.
Cooking Steps
Brief Cooking Order
Sauté the chopped onion, carrot, and celery in olive oil. → Add ground beef and ground pork, cooking until browned. → Deglaze with red wine in stages, letting it evaporate completely. → Mix in tomato sauce and slow-simmer for 2-3 hours, adding water as needed. → Season, then finish by stirring in whole milk and butter.
Introduction
A rich and savory traditional Italian Bolognese sauce (Ragù) approved by the Chamber of Commerce of the City of Bologna. This classic sauce features a slow-simmered mix of beef, pork, aromatic soffritto, red wine, tomato sauce, milk, and butter for a deeply flavorful finish.
Step 1
Heat a pan on the stove and add extra virgin olive oil.
Step 2
Add the chopped onion, celery, and carrot to the pan and sauté until softened.
Step 3
Add the lean ground beef and ground pork to the pan. Cook and brown the meat, breaking it up with a wooden spatula.
Step 4
Gradually add red wine (about 1/3 cup at a time, up to 1 cup total), stirring and letting it evaporate between additions.
Step 5
Pour in 1 cup of chopped tomato sauce, stir well, and cook on low heat for 2 to 3 hours. Add water as required during this long simmer.
Ingredients List
Important Notes
This recipe is officially approved by the Chamber of Commerce of the City of Bologna (October 17, 1982).
Slow simmering for 2-3 hours is crucial for developing the traditional rich depth of flavor.
Adding milk and butter towards the end cuts the acidity of the tomatoes and gives the meat a tender, silky mouthfeel.
Keep some warm water on hand during the long simmer to prevent the sauce from drying out or burning.
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