There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
In my recipe, the order of the ingredients is important. Make sure to add the milk before the wine. And remember this is slow food. It’s always on simmer. Set aside at least 5 hours of cooking time, or even a bit more. The smell will tell you when it’s ready. A quick read through the recipe prior to beginning is a good idea.
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Ingredients:
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter
1 large Carrot, finely diced
1 large Onion, finely diced
1 stalk Celery, finely diced
1/4 cup Pancetta, finely diced
1 lb Beef, ground
1 lb Pork, ground
1 cup Whole Milk
Nutmeg, freshly grated
Salt and Black pepper
1 cup (235ml) white wine
1 – 28 oz. (800g) canned whole peeled tomatoes, crushed or pulsed. I like to crush them with my hands.
Preparation:
Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.
Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone.
Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.
When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.
If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.
Note: This makes a lot of sauce, so divide it up and freeze it. It freezes well. I like to let it defrost in the fridge and then gently reheat with a tiny bit of water.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Classic Bolognese Sauce Recipe: Slow and Delicious
Ingredients
Equipment
Method
- Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.
- Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone.
- Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.
- When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.
- If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.