About the Recipe
Step into the heart of Italy's gastronomic paradise with our recipe for authentic Italian ragù, also known as Bolognese sauce. Hailing from the charming city of Bologna in the Emilia-Romagna region, this timeless dish has delighted palates for centuries. Our meticulously crafted recipe captures the essence of traditional ragù, a rich and slow-cooked meat sauce that exudes warmth, comfort, and a tapestry of flavors.
Embark on a culinary journey as we guide you through the art of preparing this iconic sauce, carefully balancing the finest ground meats with aromatic vegetables, herbs, and the subtle sweetness of tomatoes. Delight in the transformation that occurs during the hours of simmering, as the ingredients meld together to create a harmonious symphony of taste.
Whether it's served with tagliatelle pasta or embraced by the layers of a lasagna, ragù embodies the soul of Italian cuisine—a labor of love that brings people together around the table. Join us in the celebration of slow-cooked, authentic flavors that transcend borders and immerse yourself in the cherished tradition of Italian cooking. Buon appetito!
Ingredients
500g ground beef (or a mix of ground beef, pork, and veal)
1 large onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
4 cloves of garlic, minced
100g pancetta or bacon, finely chopped
1 cup dry red wine
2 cups beef broth
800g canned crushed tomatoes
2 tablespoons tomato paste
1 cup whole milk
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
Olive oil
Grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Fresh tagliatelle pasta or any other long pasta of your choice
Preparation
In a large, heavy-bottomed pot or Dutch oven, heat a few tablespoons of olive oil over medium heat.
Add the chopped onion, celery, and carrots to the pot. Cook for about 5 minutes or until the vegetables start to soften.
Add the minced garlic and chopped pancetta or bacon. Cook for another 5 minutes, stirring occasionally.
Increase the heat to medium-high and add the ground meat. Break it up with a spoon and cook until it's browned and no longer pink.
Pour in the red wine and let it simmer until it reduces by half, about 5 minutes.
Add the crushed tomatoes, tomato paste, beef broth, bay leaf, oregano, basil, nutmeg, salt, and pepper. Stir well to combine.
Reduce the heat to low, cover the pot with a lid, and let the sauce simmer for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavors will become, so you can even let it cook for up to 4 hours if you have the time.
About 30 minutes before the sauce is done, stir in the whole milk. This will add a creamy texture and balance the acidity of the tomatoes.
While the sauce is finishing, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta and set it aside.
Taste the ragù and adjust the seasoning if necessary.
Serve the ragù over the cooked pasta and garnish with chopped fresh parsley and grated Parmesan cheese if desired.