Classic Ragu Bolognese
Ingredients
- 2 tbspextra-virgin olive oil
- 2 mediumonions
finely chopped, about 1½ cups
- 2celery stalks
finely chopped, about 1 cup
- 2carrots
peeled, finely chopped, about ¾ cup
- 6 ozground beef
85% lean
- 6 ozground veal
- 3 ozthinly sliced pancetta
finely chopped
- ½ cdry red wine
- 3 cbeef stock or chicken stock
divided, about
- 3 tbsptomato paste
- kosher salt and freshly ground black pepper
- 1 cwhole milk
- 1 lbtagliatelle 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. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, 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 2½ cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1½ 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
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 ½ cup pasta water. Transfer ragu 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.
Do Ahead: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Classic Ragu Bolognese
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About this Recipe
Craving the soul-warming depth of a true Italian classic? This Classic Ragu Bolognese recipe brings that authentic, slow-simmered flavor right into your kitchen, perfect for a comforting dinner.
Why This Classic Ragu Bolognese Works
What truly sets this ragu apart is its thoughtful combination of meats: ground beef, ground veal, and savory pancetta. This trio builds an incredibly rich, complex foundation that generic meat sauces simply can't achieve. The inclusion of red wine and whole milk works synergistically to tenderize the meats and create a luxuriously smooth, velvety sauce, making every bite deeply satisfying.
What to Expect
You'll be rewarded with an unctuous, deeply savory meat sauce that clings beautifully to fresh pasta. The aromatics—onions, celery, and carrots—melt into the sauce, adding subtle sweetness and depth without overwhelming the robust meat flavors. Expect a hearty texture, perfect for a special meal or a cozy evening in. This traditional Italian dish is naturally nut-free, making it suitable for many diners.
Customization & Variations
Feel free to adjust the stock based on what you have; while beef stock adds richness, chicken stock works equally well in a pinch. If fresh tagliatelle or fettuccine aren't available, quality dried pasta will still be delicious. For an even more intense depth of flavor, ensure the pancetta and ground meats are well-browned before adding liquids.
Serving & Context
Serve this incredible Classic Ragu Bolognese generously over freshly cooked tagliatelle or fettuccine, topped with a dusting of finely grated Parmesan. It's the quintessential main for a comforting family dinner or an elegant gathering with friends, promising a truly memorable Italian experience.