The authentic ragù of Bologna — a long-simmered meat sauce made with minced beef, soffritto, white wine, milk, and just a whisper of tomato. It is nothing like the pasta sauce sold under the name worldwide.
Serves 6 peoplePrep 20 minCook 3 hr
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Ingredients
- 500 g minced beef (20% fat)
- 150 g minced pork (or pancetta, finely diced)
- 1 large onion, finely diced
- 2 carrots, finely diced
- 3 celery stalks, finely diced
- 150 ml dry white wine
- 150 ml whole milk
- 200 ml beef stock
- 200 g tinned tomatoes (not the whole tin — this is subtle)
- 2 tbsp unsalted butter
- Tagliatelle and Parmigiano-Reggiano to serve
Method
- 1Melt butter in a heavy pot over medium heat. Add onion, carrot, and celery and cook very gently for 15 minutes until soft — do not colour.
- 2Add the minced meat and pork. Raise the heat and break up the meat, cooking until the liquid has evaporated and the meat begins to fry.
- 3Add wine and simmer until fully absorbed. Add milk and simmer until absorbed — this mellows the acidity.
- 4Add tomatoes and stock. Stir well. Reduce to the gentlest possible simmer — just occasional bubbles. Cook uncovered for 2.5–3 hours, stirring occasionally and adding stock if it dries.
- 5Season and serve tossed with fresh tagliatelle (not spaghetti, per tradition), with grated Parmigiano.
Chef's tip
Time is the main ingredient. A bolognese simmered for 3 hours is categorically different from one cooked for 45 minutes.