Bolognese Ragu

 

Bolognese in a bowl
Dinner / Pasta
Servings 2
Prep Time 15 minutes
Cook Time 4 hours
No ratings yet
A rich Italian meat sauce of beef, pork, and pancetta simmered with wine and tomatoes, served over fresh tagliatelle.

Ingredients

  • 500 g ground beef 80/20 lean to fat ratio
  • 250 g ground pork
  • 100 g pancetta finely diced
  • 2 medium carrots finely diced
  • 2 celery stalks finely diced
  • 1 large onion finely diced
  • 2 tablespoons tomato paste
  • 240 ml dry white wine
  • 240 ml whole milk
  • 400 ml crushed tomatoes
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

Method

  • Heat olive oil in a large heavy-bottomed pot over medium heat. Add pancetta and cook until fat renders, about 5 minutes.
  • Add the soffritto (onion, celery, and carrots). Cook until vegetables are soft and onions are translucent, about 10-15 minutes.
  • Add ground beef and pork. Break up the meat with a wooden spoon and cook until no pink remains, about 15 minutes. Season with salt and pepper.
  • Add tomato paste and cook for 2-3 minutes to caramelize.
  • Pour in the white wine and cook until mostly evaporated, scraping up any browned bits from the bottom.
  • Add milk gradually, stirring constantly. Let it simmer until mostly absorbed.
  • Add crushed tomatoes and bay leaves. Bring to a simmer, then reduce heat to very low.
  • Cook uncovered for at least 3-4 hours, stirring occasionally. The sauce should be very thick.

Notes

  • Serve with fresh tagliatelle pasta
  • Always toss the pasta with the sauce before serving
  • Grated Parmigiano-Reggiano on top

Leave a Comment

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




See More Recipes

The latest from Date Night

Sign up for a weekly email update that includes behind-the-scenes, the weekend edit and a first look at whats to come. Or join the conversation and follow us on Instagram.