Ragù Bolognese Sauce
Ingredients
- 2 tbsp. unsalted butter
30 g
- 2 tbsp. olive oil
30 ml
- 2 oz. diced pancetta
60 g
- 1 onion
- 1 carrot
- 1 celery stick
- 1/2 lb. ground beef
about 80% fat, 250 g
- 1/2 lb. ground pork
250 g
- 1 cup whole milk
236 ml
- pinch of ground nutmeg
- 1 dried bay leaf or 2 fresh
- 1 cup dry white wine
236 ml
- Heaping 1/4 cup tomato paste
60-70 g
- 1-2 cups quality chicken stock
236- 472 ml
- 28 oz can whole peeled plum tomatoes
options, 1x
- 1 lb. homemade pappardelle pasta
- Fresh grated Parmesan cheese
to serve
- If you do not have tomato paste: omit the chicken stock and used canned tomatoes instead. A good size to start is a 14 oz can of whole peeled plum tomatoes
adding more if you want. Chop the tomatoes before adding to the sauce Alternatively, use 1-2 cups bottled tomato passata instead., 400 g
- My preferred tomato brands: San Marzano
Mutti, Cento, Jovial
- Cooking times will depend on the size of your pot. Adjust accordingly.
the smaller the pot, the longer it will take
- If doubling the recipe: increase the cooking times as needed.
Directions
- 1
In a heavy bottom pot (a Dutch oven is perfect) warm the butter and olive oil over medium-low heat.
- 2
Meanwhile, chop the pancetta, onion, carrot and celery in a food processor. The texture should resemble a rough looking “pulp” which will melt into the sauce. No large chunks.
- 3
Add the chopped pancetta and veggie mixture to the pot. Sauté, stirring occasionally, for 10-15 minutes until lightly golden. Feel free to add more oil or butter as needed, if the mixture seems dry.
- 4
Add the ground beef and pork. Use a fork to mash the meats together. Season with salt and black pepper. Cook just until the meat looses its pink color; do not brown. This will keep the texture of the meat soft.
- 5
Add the milk, nutmeg and bay leaf. Simmer until almost evaporated, up to 20 minutes (or more) depending on the size of the pot and how much liquid is released from the meat.
- 6
Pour in the wine; simmer until almost evaporated. Add the tomato paste; stir to dissolve. Add 1 cup of stock. Stir well.
- 7
Reduce the heat to low. Cook the sauce, with the lid ajar, for about 1-2 hours. The sauce should just “blip” about and not boil rapidly. Low and slow is key for a melt in your mouth texture. Do not rush the cooking process. If, at any point the liquid is reducing too quickly, add more stock or tomatoes as needed. Sometimes I add more tomato paste for color. The final sauce should look similar to chili (thick, but no too thick). Skim away any fat from the surface and season with salt, if needed.
- 8
For the pappardelle: bring a large pot of water to a boil. Salt generously. Add the pappardelle noodles and cook until soft and al dente, 3-7 minutes depending on thickness. Taste for doneness. Make sure to to stir occasionally so the pasta doesn’t stick together. When finished, use tongs to transfer the pasta directly into the sauce, adding an additional pat of butter for flavor. Serve with Parmesan cheese.
Ragù Bolognese Sauce
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About this Recipe
Craving a deeply satisfying, authentic Ragù Bolognese that tastes like it's simmered all day? This recipe delivers that rich, melt-in-your-mouth texture and incredible flavor, perfect for elevating any pasta dish to an old-world masterpiece.
The secret to this exceptional sauce lies in a classic Italian technique: cooking the ground beef and pork in whole milk first. This crucial step tenderizes the meat beautifully, creating an incredibly soft texture before the richness of dry white wine and savory tomato paste are folded in, building layers of unparalleled depth and flavor.
Prepare for a velvety, aromatic sauce with a deep, complex flavor profile that only slow simmering can achieve. The harmonious blend of finely diced pancetta, a soffritto of onion, carrot, and celery, along with the two types of ground meat, creates a hearty, satisfying experience. You'll find the sauce coats pasta beautifully, with every spoonful bursting with savory goodness, reminiscent of Northern Italian culinary traditions.
While this Ragù Bolognese is perfect as written, you have options for customization. If tomato paste isn't on hand, you can substitute by omitting the chicken stock and instead using a 14 oz (400 g) can of whole peeled plum tomatoes, chopped before adding. Alternatively, use 1-2 cups of quality bottled tomato passata. For the best tomato flavor, look for preferred brands like San Marzano, Mutti, Cento, or Jovial.
This rich Ragù Bolognese is truly a dish for special occasions or when you simply crave the ultimate comfort food. Serve it traditionally with fresh homemade pappardelle pasta or gnocchi, finishing generously with freshly grated Parmesan cheese for that authentic, satisfying touch.