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The true ragù alla Bolognese — as it has been made in Bologna for centuries — is a long-simmered meat sauce of extraordinary depth, built on a soffritto of onion, carrot, and celery, enriched with white wine, a splash of milk, and slowly reduced tomato passata. Made with a combination of beef and pork for optimal flavor, the sauce cooks low and slow for at least two hours until it becomes a concentrated, silky masterpiece. Paired with fresh egg tagliatelle and a cloud of Parmesan, this is one of the most perfect dishes in the entire Italian canon.
Prep
20 min
Cook
110 min
Total
130 min
Servings
4 srv
Difficulty
Medium
Calories
525 kcal
For 4 serving(s)
Per serving
Finely dice the onion, carrot, and celery. Heat butter and olive oil in a heavy pan and cook the soffritto over medium heat for 10 minutes until very soft.
Add the ground beef and pork and cook over high heat, breaking up the meat, until all the liquid evaporates and the meat begins to brown.
Pour in the white wine and cook until evaporated. Add the milk and cook until absorbed.
Stir in the passata and bay leaves. Season well. Reduce heat to the lowest possible setting.
Cook uncovered, stirring occasionally, for at least 1.5-2 hours until the sauce is rich, thick, and the fat has separated slightly at the edges.
Cook tagliatelle in well-salted boiling water until al dente (3-4 minutes for fresh). Reserve some pasta water.
Drain the pasta and toss with the Bolognese sauce, adding a splash of pasta water to help coat the strands. Serve with abundant grated Parmesan.
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