Authentic Ragù alla Bolognese
ID: 12277914...
An authentic, slow-cooked Italian meat sauce from Bologna, Italy. This traditional recipe combines ground beef, pork, pancetta, and a finely chopped soffritto, simmered low and slow with dry white wine, vegetable broth, tomato passata, and whole milk to achieve a rich, velvety texture.
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🍳 Cooking Flow
Render the cubed pancetta over low heat, add butter, and sauté the finely chopped soffritto until soft. → Brown the ground beef and ground pork on high heat, season with salt and pepper, and deglaze with white wine. → Stir in the tomato paste, passata, vegetable stock, bay leaves, and nutmeg, then cover and simmer on low for 2 hours. → Pour in the warm milk and simmer for an additional 30 minutes, then toss with al dente tagliatelle and pasta water to serve.
Cooking Steps
Brief Cooking Order
Render the cubed pancetta over low heat, add butter, and sauté the finely chopped soffritto until soft. → Brown the ground beef and ground pork on high heat, season with salt and pepper, and deglaze with white wine. → Stir in the tomato paste, passata, vegetable stock, bay leaves, and nutmeg, then cover and simmer on low for 2 hours. → Pour in the warm milk and simmer for an additional 30 minutes, then toss with al dente tagliatelle and pasta water to serve.
Introduction
An authentic, slow-cooked Italian meat sauce from Bologna, Italy. This traditional recipe combines ground beef, pork, pancetta, and a finely chopped soffritto, simmered low and slow with dry white wine, vegetable broth, tomato passata, and whole milk to achieve a rich, velvety texture.
Step 1
Finely chop the onion, carrots, and celery to make the soffritto, and slice the pancetta into small cubes.
Step 2
Add the cubed pancetta to a cold pan over low heat. Cook low and slow for 5 to 10 minutes to render the fat without crisping or burning.
Step 3
Add a knob of butter to the rendered pancetta. Once melted, stir in the finely chopped soffritto (onion, carrot, celery) and sauté until soft and translucent.
Step 4
Turn up the heat to high. Add the ground beef and ground pork, mixing them thoroughly with the vegetables. Cook until the meat is well browned.
Step 5
Season the browned meat mixture with salt and freshly ground black pepper to taste.
Ingredients List
Important Notes
Starting pancetta in a cold pan allows the fat to render slowly and thoroughly without burning the meat.
Using vegetable broth instead of beef broth keeps the sauce lighter and prevents the beefy flavor from becoming overpowering.
Always warm the milk before adding it to the ragù; cold milk can curdle when it hits the hot, acidic sauce.
Tossing the pasta and sauce together in a pan with some pasta water is a restaurant technique that helps emulsify the sauce so it clings to the pasta.
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