Bolognese Meat Sauce (Italian Ragù)

Bolognese meat sauce, also known as ragù alla Bolognese from the city of  Bologna ,is a classic Italian recipe. It is rich, comforting and full of flavour.

The sauce is made with minced beef and pork, gently cooked over a very low heat for several hours. As a result, the meat becomes tender and the flavours deeply developed.

It is traditionally served with tagliatelle, but it also works beautifully with gnocchi or lasagne. In addition, many Italians enjoy it simply with eggs or slices of crusty bread.

Although every Italian family has its own version, the core ingredients remain the same. For this reason, the recipe is instantly recognisable. A small amount of whole milk is often added at the end of cooking. This step softens the acidity of the tomato and adds richness.

The authentic recipe for ragù alla Bolognese was officially registered with the Chamber of Commerce of Bologna on 17 October 1982.

 

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Serves: 4 | Preparation time: 30 mins | Cooking time: 3 to 5 hours

• Minced beef: 250 g
• Minced pork: 150 g
• Unsmoked pancetta (pork belly), diced: 100 g
• A small piece of lard, optional
• Carrots: 1
• Celery: 1 stalk
• Onions: 1
• Meat broth: 250 ml
• Red wine, a glass of a full-bodied one
• Tomato Sauce: 500 ml
• Tomato Paste: 1 tablespoon
• Whole milk: ½ glass
• Extra Virgin Olive Oil (EVOO): 2 tablespoons
• Unsalted butter: 20 g
• Salt and pepper: to taste

 

Method

Prepare the meat broth and keep it warm.

Finely chop the carrot, celery and onion to make soffritto. Set aside.

Heat the olive oil in a large saucepan. Add the butter and let it melt.
Then add the soffritto and cook gently over a low heat for about 10 minutes. Stir often and avoid browning.

Add the diced pancetta and the lard, if using.
Cook for 5 minutes, until lightly crispy.

Add the minced beef and pork. Increase the heat to medium-high and cook for about 10 minutes.
Stir until the meat is browned and the liquid has evaporated.

Pour in the wine and let it evaporate completely. Stir occasionally.

Lower the heat and add the tomato passata and tomato paste. Stir well to combine.

Add two ladles of hot meat broth. Stir, then partially cover with a lid.

Cook gently for 3 to 5 hours stirring from time to time and add more hot broth if the sauce becomes too dry.

After about 30 minutes, add the milk. Alternatively, you can stir it in at the end of cooking.

Season with salt and black pepper to taste. Stir well and serve your Bolognese Ragù.

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