Here’s a rich, slow-cooked, authentic-style Bolognese Sauce (Ragù alla Bolognese) — perfect for pairing with tagliatelle, pappardelle, or layering into lasagna.
🇮🇹 Classic Bolognese Sauce (Ragù alla Bolognese)
📝 Ingredients:
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2 tbsp olive oil or unsalted butter
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1 small onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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2 cloves garlic, minced (optional but flavorful)
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1 lb (450 g) ground beef (or half beef, half pork)
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Salt and black pepper
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1/2 cup whole milk
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1/2 cup dry white wine
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1 1/2 cups crushed tomatoes (or passata)
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1 tbsp tomato paste (optional, for depth)
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1 bay leaf
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Pinch of nutmeg (optional, traditional)
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Grated Parmigiano-Reggiano, to serve
🍲 Instructions:
1. Sauté the Aromatics:
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Heat oil or butter in a heavy pot or Dutch oven over medium heat.
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Add onion, carrot, and celery. Cook until soft and translucent (about 8–10 minutes).
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Add garlic, cook 1 minute more.
2. Brown the Meat:
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Add the ground meat. Season with salt and pepper.
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Cook until browned, breaking it up with a spoon.
3. Add Milk & Simmer:
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Stir in milk and simmer gently until mostly absorbed (5–7 minutes).
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Add a pinch of nutmeg, if using.
4. Deglaze with Wine:
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Add the white wine and simmer until reduced (about 5 minutes).
5. Add Tomatoes & Simmer Slowly:
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Stir in crushed tomatoes and tomato paste.
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Add bay leaf.
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Reduce heat to low and simmer uncovered for 1.5 to 3 hours, stirring occasionally.
The longer it simmers, the richer the flavor.
6. Final Taste & Serve:
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Remove bay leaf. Taste and adjust seasoning.
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Serve over pasta with freshly grated Parmigiano-Reggiano.
🍝 Best Pasta Pairings:
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Tagliatelle (traditional)
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Pappardelle
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Fettuccine
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Gnocchi
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Lasagna (use in layers with béchamel)
🧑🍳 Tips:
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Want a richer flavor? Add a Parmesan rind while it simmers.
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For a shortcut version, simmer for at least 45 minutes — still delicious.
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Leftovers freeze beautifully.