Try this Authentic Ragù alla Bolognese recipe
- salt and pepper
- 600 gm (21 ounces) coarsely ground lean beef
- 400 gm (14 ounces) coarsely ground lean pork
- 200 gm (7 ounces) pancetta diced or chopped
- 100 gm (3.5 ounces) chopped onion
- 100 gm (3.5 ounces) carrot diced
- 100 gm (3.5 ounces) celery diced
- 1 kg (2.2 pounds) peeled canned tomatoes (san marzano a
- 300 ml (10 ounces) dry white wine
- 500 ml (17 ounces) fresh milk
- 3 pieces bay leaves
- fresh egg tagliatelle
- grated grana padano or parmigiano reggiano cheese
- Carbohydrate 0.154 g
- Cholesterol 84.6 mg
- Fat 1.988 g
- Fiber 0 g
- Protein 2.516 g
- Saturated Fat 0.6198 g
- Serving Size 1 1 Serving (520g)
- Sodium 64.8402864583334 mg
- Sugar 0.154 g
- Trans Fat 0.3334 g
- Calories 29 calories
Step-by-step
- Mix together the ground meat and season with salt and pepper.
- In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted.
- Add the chopped onion and continue to cook until it is translucent.
- Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown.
- Raise the heat to very high and add the ground meats, and cook stirring with a wooden spoon to break up the meat.
- Cook until lightly browned.
- Add the wine and cook until it has evaporated.
- Puree the tomatoes and add to the pot reducing the heat to low.
- Simmer until thickened for 2 hours. (If the sauce becomes too thick you can thin it with a little beef broth.)
- Add the milk and continue to cook over low heat for another hour or two until thickened.
- Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.
Rendering the diced pancetta over medium heat until its fat completely liquefies establishes the crucial flavor foundation for this sauce. Render the pork and beef proteins thoroughly at a very high heat setting only after the aromatic soffritto of onion, carrot, and celery softens. Breaking up clumps continuously with a wooden utensil prevents large meat lumps from forming while the mixture browns. Evaporating the dry white wine entirely before tomato introduction ensures acidic bite disappears completely without souring the pot.
Originating in Emilia-Romagna, traditional preparations of this meat sauce historically favored broad egg noodles like tagliatelle over thin strands because porous, wide ribbons hold dense protein clumps effectively. Egg-rich pasta dough creates a textured surface that catches heavy sauces far better than extruded wheat varieties lacking eggs. Grated hard cheeses such as Parmigiano Reggiano finish the dish by supplying a savory glutamate boost that balances the rich dairy and meat components.
Simmering the pureed San Marzano tomatoes over low heat for two hours concentrates natural sugars while thickening the base. Adding fresh milk during the final hour or two of cooking tenderizes the beef and pork proteins significantly through slow dairy fat absorption. Maintaining this low thermal energy prevents scorching while allowing the liquid reductions to achieve a coating consistency.
Dry white wine selection influences the final acidity profile, so choose a crisp, un-oaked bottle rather than cooking wine containing added sodium and preservatives. Coarsely ground meats bought directly from a butcher shop outperform pre-packaged ultra-fine grinds by retaining distinct textures throughout the extended cooking duration. Storing leftover sauce in airtight glass containers for up to four days actually improves flavor melding as the ingredients continue blending.
