Description
Ragù alla Bolognese, commonly known as Bolognese sauce, is a traditional Italian meat-based sauce that originated in Bologna. It is made with ground beef, pork, and a mixture of aromatic vegetables, creating a rich and savory dish typically served with pasta.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1/2 cup pancetta or bacon, diced
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup whole milk or heavy cream
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and garlic. Cook, stirring occasionally, until softened (about 5-7 minutes).
- Add the pancetta or bacon and cook until it becomes crispy and releases its fat.
- Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking up the meat with a wooden spoon.
- Stir in the milk or cream and cook for about 5 minutes, allowing the milk to evaporate.
- Add the white wine, scraping the bottom of the pot to release any browned bits. Let the wine cook down for 5-7 minutes.
- Stir in the crushed tomatoes, tomato paste, thyme, basil, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Let the sauce simmer gently for at least 1.5 to 2 hours, stirring occasionally. The sauce should become thick and rich.
- If desired, add a pinch of freshly grated nutmeg for extra flavor.
- Serve the ragù over pasta such as tagliatelle, pappardelle, or fettuccine. Garnish with fresh parsley if desired.
Notes
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a smoother texture, you can blend the sauce using an immersion blender before serving.
- It is traditionally served with fresh pasta, but you can also use dried pasta if preferred.
- Adjust the amount of milk or cream based on your desired level of richness.
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg