Authentic Ragù alla Bolognese Sauce

Name: Authentic Ragù alla Bolognese Sauce
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion (finely chopped); 1 medium carrot (finely chopped); 1 stalk celery (finely chopped); 500 grams ground beef (preferably chuck); 250 grams ground pork; 1 cup whole milk; 1 cup dry white wine; 400 grams canned tomatoes (crushed); 1 cup beef stock; Salt to taste; Black pepper to taste

200 min 6 servings Medium

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Authentic Ragù alla Bolognese Sauce

Experience the rich, slow-simmered flavour of traditional Ragù alla Bolognese. Perfectly balanced with beef, pork, milk, and a hint of tomato.

Prep

20 min

Cook

180 min

Total

200 min

Servings

Difficulty

Medium

Ragù alla Bolognese is a classic Italian sauce that epitomizes the art of slow cooking. Its origins trace back to Bologna, Italy, where it has been perfected over generations. This sauce is not your typical tomato sauce; instead, it's a meat-based sauce that uses only a small amount of tomato to enhance the rich flavours of beef and pork. One of the unique aspects of Ragù alla Bolognese is the addition of milk, which is added before the wine. The milk tenderizes the meat and adds a subtle sweetness that balances the acidity of the wine and tomatoes. By simmering the sauce for several hours, the ingredients meld together, creating a deeply flavourful and hearty sauce perfect for serving over pasta.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the soffritto

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add chopped onion, carrot, and celery. Cook until softened, about 8 minutes.

Pro tip: Stir frequently to prevent browning.

Brown the meats

Increase heat to medium-high. Add ground beef and pork. Cook, breaking up with a spoon, until browned, about 10 minutes.

Pro tip: Ensure the meat is evenly browned for deeper flavour.

Add milk

Pour in the milk, reduce heat to medium, and simmer until almost evaporated, about 10 minutes.

Pro tip: The milk helps tenderize the meat and adds richness.

Incorporate wine

Add the white wine and simmer until it has mostly evaporated, around 10 minutes.

Pro tip: Allow the alcohol to cook off to enhance the sauce's depth.

Introduce tomatoes and stock

Stir in crushed tomatoes and beef stock. Bring to a simmer.

Pro tip: Use quality canned tomatoes for the best flavour.

Slow simmer

Reduce heat to low. Partially cover and simmer for 2 1/2 to 3 hours, stirring occasionally, until thickened.

Pro tip: The long simmering time allows flavours to meld beautifully.

Season and serve

Season with salt and pepper to taste before serving.

Pro tip: Taste the sauce and adjust seasoning as needed.

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Tips & Tricks

<ul><li>Use a heavy-bottomed pot for even heat distribution.</li><li>Simmer gently to prevent the sauce from sticking or burning.</li><li>Stir occasionally to ensure even cooking and avoid lumps.</li><li>Use fresh, high-quality ingredients for the best flavour.</li></ul>

Serving Suggestions

Serve your Ragù alla Bolognese over tagliatelle or any wide pasta to capture the sauce's richness. Pair with a robust red wine like Chianti or Barolo for a truly Italian dining experience. You can make the sauce ahead of time and store it in the fridge for up to three days, or freeze it for up to three months. Reheat gently on the stove, adding a splash of water if necessary to loosen the sauce.