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Ragù Alla Bolognese

Ragù Alla Bolognese is a delightful slow-cooked meat sauce from Bologna that goes beautifully with some fresh tagliatelle.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
3 hrs
Servings: 5 cups
Course: Main Course
Cuisine: Italian

Ingredients

  • 100 grams pancetta
  • 400 grams ground beef
  • 200 grams ground pork
  • 200 grams onions (~1 medium finely chopped)
  • 120 grams carrots (~1 medium, finely chopped)
  • 100 grams celery (~1 stalk finely chopped)
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 cup tomato juice
  • 2 teaspoons porcini mushroom powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 2 tablespoons tomato paste

Instructions

    Cup of Yum
  1. Place a heavy bottomed pot such as a dutch oven over medium-low heat and then add the pancetta. Once the fat starts to render out, turn up the the heat and fry the pancetta until cooked through and starting to brown.
  2. Add the ground beef and pork and fry, crumbling the meat with a spatula until the meat is cooked through. Transfer the meat to a bowl, leaving behind as much of the fat in the pot as possible.
  3. Add the onions, carrots and celery and cover with a lid. Turn down the heat to medium low and steam the vegetables for 10 minutes.
  4. Remove the lid, turn up the heat to medium-high, and saute until the liquid has evaporated and the vegetables start to brown (about 10 minutes).
  5. Add the milk and then return the meat back into the pot. Simmer the milk until it's mostly evaporated (about 10 minutes), stirring from time to time to prevent burning.
  6. Add the wine and continue simmering until most of the wine has evaporated (about 10 minutes).
  7. Add the tomato juice, porcini powder, nutmeg, black pepper and bay leaf and stir to combine. Cover the pot with a lid and then turn down the heat as low as your stove will go. Simmer covered for 1 ½ hours, stirring occasionally to prevent burning. If the sauce gets too thick and starts sticking to the bottom of the pot, add a bit of water.
  8. Add the tomato paste and continue cooking uncovered for another 30 minutes, stirring frequently to prevent burning.