Classic Ragù Bolognese
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 medium onions
finely chopped, about 1 1/2 cups
- 2 celery stalks
finely chopped, about 1 cup
- 2 carrots
peeled, finely chopped, about 3/4 cup
- 6 oz. ground beef
85% lean
- 6 oz. ground veal
- 3 oz. thinly sliced pancetta
finely chopped
- 1 /2 cup dry red wine
- 3 cups beef stock or chicken stock
divided, about
- 3 Tbsp. tomato paste
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 lb. tagliatelle or fettuccine
preferably fresh egg
- Finely grated Parmesan
for serving
Directions
- 1
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- 2
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
- 3
DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- 4
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
Classic Ragù Bolognese
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About this Recipe
Craving the deeply rich and comforting flavors of an authentic Italian classic? This Classic Ragù Bolognese recipe delivers a truly satisfying, robust sauce that’s perfect for a hearty family meal or a special occasion.
Why This Ragù Bolognese Works
This recipe stands out thanks to its thoughtful combination of ingredients designed to build incredible depth of flavor. The secret lies in a classic aromatic base of finely chopped onions, celery, and carrots—the essential soffritto—paired with a potent trifecta of ground beef, tender ground veal, and savory, finely chopped pancetta. This blend of meats provides a complexity that a single meat simply can't achieve, slowly building layers of umami and richness.
What truly sets it apart is the addition of dry red wine and whole milk, which are stirred in during the cooking process. The red wine adds a crucial layer of acidity and depth, deglazing the pan and infusing the sauce with its robust character. The whole milk, a traditional addition, works to tenderize the meat, balance acidity, and contribute to the sauce's signature velvety texture, creating a truly harmonious and mellow finish.
What to Expect
Prepare for a sauce that is deeply savory, wonderfully rich, and boasts a luxurious, velvety texture. Each spoonful offers a harmonious blend of tender meat and softened aromatics, infused with the subtle tang of red wine and the creamy nuance of milk. It’s a sauce that coats fresh tagliatelle or fettuccine beautifully, ensuring every strand is laden with flavor. The experience is one of comforting indulgence, perfect for gathering around the table with loved ones.
Customization & Variations
While the classic combination of beef, veal, and pancetta is unbeatable, you can adapt this recipe to your pantry or preferences:
- Meat Swaps: If veal is hard to find, you can use additional ground beef or ground pork for a different, but still delicious, flavor profile. If you prefer to omit pancetta, ensure you still build flavor with good quality olive oil and don't skip the soffritto.
- Vegetarian Option: While not a classic ragù bolognese, you could adapt the spirit by using a mix of finely chopped mushrooms and lentils as a meat substitute, increasing the tomato paste and stock for depth.
- Pasta Choices: While tagliatelle or fettuccine are traditional, this versatile sauce is also excellent with other broad, flat pastas like pappardelle, or even robust short pasta shapes like rigatoni or paccheri.
Serving & Context
This Classic Ragù Bolognese is ideal for cozy weekend dinners, celebratory family meals, or any occasion when you crave truly satisfying comfort food. Serve generously over freshly cooked tagliatelle or fettuccine, topped with an abundance of finely grated Parmesan cheese for that ultimate authentic touch.