Description
Rich, slow-simmered, and bursting with layered flavor, this authentic Ragù alla Bolognese is a comforting Italian classic. Tender meats, fragrant vegetables, and a silken tomato-milk base come together in perfect harmony, served over wide ribbons of pappardelle and finished with a generous grating of Parmigiano-Reggiano.
Ingredients
For the Ragù Sauce
2 tbsp olive oil
1 tbsp unsalted butter
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
300g ground beef (80/20 fat ratio)
200g ground pork
100g pancetta, finely chopped
240ml whole milk
240ml dry white wine
240ml crushed San Marzano tomatoes
240ml beef broth, as needed
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
For the Pasta
400g pappardelle pasta
1 tbsp salt (for pasta water)
For Serving
Freshly grated Parmigiano-Reggiano
Fresh basil or parsley (optional)
Instructions
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In a large pot, heat olive oil and butter over medium heat. Add onion, carrot, and celery. Sauté for 10 minutes, stirring often, until softened but not browned.
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Add pancetta and cook for 3 minutes. Stir in ground beef and pork. Break up the meat and cook for about 10 minutes until browned and liquid has evaporated.
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Deglaze the pot with white wine, scraping the bottom to release any flavorful bits. Simmer for 5 minutes until alcohol cooks off.
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Stir in the milk and let it absorb fully. Then add crushed tomatoes, salt, pepper, and nutmeg. Mix thoroughly to combine.
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Reduce heat to low and simmer uncovered for 2.5 to 3 hours, stirring occasionally. Add beef broth as needed if the sauce becomes too thick.
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About 20 minutes before the ragù is finished, bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Drain and reserve 1/2 cup of pasta water.
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Add pasta to the ragù and toss gently to coat. If needed, add a splash of reserved pasta water for a silkier texture.
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Serve hot, topped with freshly grated Parmigiano-Reggiano and herbs if desired.
Notes
Use San Marzano tomatoes for authentic flavor and sweetness.
Simmering the sauce low and slow deepens the richness—don’t rush this step.
If pappardelle isn’t available, tagliatelle or fettuccine are great substitutes.
Ragù improves with time—leftovers are even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Simmered
- Cuisine: Italian