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This is a deeply flavorful and traditional Italian meat sauce, simmered slowly to perfection. This rich Ragù is built on a base of finely diced vegetables, a mix of ground beef and pork, and enhanced with white wine and a touch of milk for a tender, luscious texture. Perfect for tossing with wide pasta like Pappardelle.
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Sweat finely diced onions, celery, and carrots in olive oil. → Add ground beef and pork, cook until no longer pink, then season. → Add white wine and reduce, then stir in nutmeg, tomato paste, and milk. → Cover and simmer gently for 2-3 hours, adding stock or water as needed. → Toss with cooked Pappardelle pasta and serve.
Sweat finely diced onions, celery, and carrots in olive oil. → Add ground beef and pork, cook until no longer pink, then season. → Add white wine and reduce, then stir in nutmeg, tomato paste, and milk. → Cover and simmer gently for 2-3 hours, adding stock or water as needed. → Toss with cooked Pappardelle pasta and serve.
This is a deeply flavorful and traditional Italian meat sauce, simmered slowly to perfection. This rich Ragù is built on a base of finely diced vegetables, a mix of ground beef and pork, and enhanced with white wine and a touch of milk for a tender, luscious texture. Perfect for tossing with wide pasta like Pappardelle.
Heat olive oil in a heavy stock pot or Dutch oven over medium-low heat. Add the finely diced onions, celery, and carrots (sofrito).
Sweat the vegetables until softened but not browned, stirring occasionally. This creates a sweet flavor base.
Add the ground beef and pork to the pot. Use a spoon to break up the meat into small chunks as it cooks.
Continue cooking the meat until it is no longer pink. Avoid browning it too much.
Season generously with salt and freshly ground black pepper.
The fine dice on the vegetables (sofrito) is key for a smooth texture; you can use a food processor for this step if you prefer.
This recipe is intentionally a meat-focused sauce, not a tomato-heavy one. The tomato paste adds depth without overpowering the meat.
Many traditional Bolognese recipes omit garlic and leafy herbs like oregano or thyme to allow the rich meat flavor to be the star.
For an easier, more hands-off cooking method, you can place the covered pot in a preheated 140ºC (275ºF) oven for 3 hours instead of simmering on the stovetop.
The type of pasta is important. A wide, flat pasta like Pappardelle or Tagliatelle is traditional as it holds the thick, meaty sauce well.
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