Description
A classic Italian Ragù Bolognese sauce simmered slowly to develop rich flavors, made with a blend of ground beef and pork, aromatic vegetables, milk, white wine, and tomato paste. Served traditionally with fresh homemade pappardelle pasta and topped with freshly grated Parmesan cheese, this hearty sauce offers a melt-in-your-mouth texture that elevates any pasta dish.
Ingredients
Scale
For the Ragù Bolognese Sauce
- 2 tbsp. (30 g) unsalted butter
- 2 tbsp. (30 ml) olive oil
- 2 oz. (60 g) diced pancetta
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1/2 lb. (250 g) ground beef, about 80% lean
- 1/2 lb. (250 g) ground pork
- 1 cup (236 ml) whole milk
- Pinch of ground nutmeg
- 1 dried bay leaf or 2 fresh bay leaves
- 1 cup (236 ml) dry white wine
- Heaping 1/4 cup (60–70 g) tomato paste
- 1–2 cups (236–472 ml) quality chicken stock
- (Optional) 28 oz (800 g) can whole peeled plum tomatoes in purée, passed through food mill
For the Pasta and Serving
- 1 lb. homemade pappardelle pasta
- Fresh grated Parmesan cheese, to serve
- Additional butter, for finishing pasta
Instructions
- Prepare the base: In a heavy bottom pot or Dutch oven, warm the butter and olive oil over medium-low heat to create a flavorful fat base for your sauce.
- Process vegetables and pancetta: Pulse pancetta, onion, carrot, and celery in a food processor until finely chopped without over-processing; this mixture can also be chopped finely by hand.
- Sauté the mixture: Add the chopped pancetta and vegetables to the pot and sauté, stirring occasionally for 10-15 minutes until lightly golden, adding more butter or oil if it dries out.
- Add the meats: Incorporate ground beef and pork, breaking them up with a fork. Season with salt and black pepper. Cook just until the meat changes from pink but do not brown it to keep the texture tender.
- Add dairy and seasonings: Pour in the milk, add a pinch of nutmeg and the bay leaf, and simmer gently until the milk is almost fully evaporated, which could take up to 20 minutes or longer depending on your pot size.
- Incorporate wine and tomato paste: Pour in the white wine and simmer until nearly evaporated. Stir in the tomato paste until fully dissolved. Add 1 cup of chicken stock along with the milled plum tomatoes if using, and stir well to combine all flavors.
- Simmer the sauce slowly: Reduce heat to low and cook the sauce with the lid slightly ajar for 1-2 hours. The sauce should barely bubble to allow flavors to meld and the texture to become rich and thick. Add more stock or tomatoes as needed to maintain a thick but not dry consistency. Skim off excess fat and adjust salt towards the end.
- Cook the pasta: While the sauce finishes, bring a large pot of salted water to a boil. Cook the fresh pappardelle noodles for 3-7 minutes until tender yet al dente, stirring occasionally to prevent sticking.
- Combine and serve: Drain pasta using tongs and transfer directly into the sauce pot. Add a pat of butter to enhance richness. Serve immediately topped with freshly grated Parmesan cheese for a classic Italian finish.
Notes
- If you don’t have tomato paste, omit chicken stock and instead use canned tomatoes. Start with a 14 oz (400 g) can of whole peeled plum tomatoes, chopped before adding to the sauce, and adjust quantity as desired.
- Preferred canned tomato brands include San Marzano, Bianco DiNapoli, Cento, and Jovial for authentic flavor.
- Cooking times may vary depending on the size of your pot; smaller pots may require longer cooking to achieve proper reduction.
- If doubling the recipe, increase simmering and cooking times to ensure full flavor development.
- Slow, low-temperature cooking is key to developing the sauce’s rich, melt-in-your-mouth texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
