Classic Italian Bolognese Sauce (Ragù alla Bolognese)

(Serves 6-8)

This Ragù alla Bolognese is the rich, comforting meat sauce that originates from Bologna, Italy. Made with a blend of beef, pork, and aromatic vegetables, simmered slowly with wine, broth, and milk, it’s the perfect sauce to pair with pasta, polenta, or even layered in a lasagna. The key to a great Bolognese is patience—the longer it cooks, the deeper the flavor.

Ingredients:

For the Bolognese Sauce:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 250g ground beef (preferably chuck or brisket)
• 250g ground pork (or pork shoulder)
• 1/2 cup dry red wine (preferably Chianti or Sangiovese)
• 1 cup whole milk or heavy cream
• 1 (14 oz) can of whole peeled tomatoes (or 2 cups fresh, pureed)
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup beef or chicken broth (if needed to adjust consistency)

For Serving:

• Freshly cooked pasta (tagliatelle, pappardelle, or fettuccine are traditional)
• Freshly grated Parmigiano-Reggiano cheese

Instructions:

Step 1: Prepare the Vegetables

1. Sauté the aromatics:
   In a large, heavy-bottomed pot (preferably a Dutch oven), heat the olive oil and butter over medium heat. Add the chopped onion, carrot, and celery (this trio is called “soffritto”) and sauté until softened and golden, about 8-10 minutes. Stir occasionally to prevent burning.
2. Add garlic:
   Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, but not browned.

Step 2: Brown the Meat

1. Brown the meats:
   Add the ground beef and ground pork to the pot, breaking it apart with a wooden spoon. Cook over medium-high heat, stirring occasionally, until the meat is browned and most of the moisture has evaporated, about 10-12 minutes. This step is important to develop a rich flavor.

Step 3: Deglaze and Simmer

1. Add the wine:
   Pour in the wine and stir well, scraping up any brown bits from the bottom of the pot. Let the wine cook off for about 3-5 minutes until mostly reduced.
2. Add the milk or cream:
   Stir in the milk (or heavy cream), and let it simmer for another 5-6 minutes, allowing it to reduce and absorb into the meat mixture. This step helps tenderize the meat and adds richness.
3. Add the tomatoes and seasonings:
   Stir in the tomato paste, canned tomatoes (crushed or pureed), dried thyme, bay leaf, nutmeg (if using), and a good pinch of salt and pepper. Use a spoon or potato masher to break up the tomatoes if necessary.

Step 4: Slow Simmer

1. Simmer the sauce:
   Bring the sauce to a simmer, then reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape. Let the sauce simmer gently for at least 2-3 hours, stirring occasionally. The longer it cooks, the more the flavors will develop. If the sauce gets too thick, add a splash of beef or chicken broth to loosen it up.
2. Taste and adjust:
   About halfway through the cooking time, taste the sauce and adjust the seasoning with more salt, pepper, or a pinch of sugar (if the sauce tastes too acidic). Remove the bay leaf before serving.

Step 5: Serve

1. Cook the pasta:
   While the sauce is simmering, cook your pasta in plenty of salted boiling water until al dente. Fresh pasta works beautifully with this sauce, but any pasta shape will work well—tagliatelle, fettuccine, pappardelle, or rigatoni are ideal.
2. Toss pasta and sauce:
   Once the pasta is cooked, reserve a cup of pasta water and drain. Add the pasta directly into the Bolognese sauce, tossing to coat. If needed, add a bit of reserved pasta water to help the sauce coat the pasta better.
3. Serve:
   Serve the Bolognese hot, topped with freshly grated Parmigiano-Reggiano cheese. Pair it with a glass of red wine, and enjoy a comforting meal that tastes like Italy.

Tips:

• Patience is key: A Bolognese sauce benefits from slow cooking, so don’t rush the process. Let it simmer low and slow to develop deep, rich flavors.
• Make ahead: The sauce improves the day after, so consider making it a day in advance. The flavors deepen as it sits.
• Freezing: This sauce freezes beautifully. Store it in an airtight container for up to 3 months. Reheat gently before serving.

This Classic Bolognese is the kind of sauce that turns a simple pasta dinner into something truly special. The mix of slow-simmered meat, vegetables, wine, and milk creates a sauce that’s rich, savory, and comforting. Buon appetito!