Ragù alla Bolognese: The Authentic Italian Meat Sauce

Why You’ll Love This Recipe

• Authentic Flavor: Experience the genuine taste of Bologna with this time-honored recipe.

• Rich and Hearty: The combination of beef and slow cooking yields a deeply satisfying sauce.

• Versatile: Perfect for various pasta types and dishes beyond just spaghetti.

• Make-Ahead Friendly: Flavors deepen over time, making leftovers even more delicious.

• Freezer-Friendly: Prepare in bulk and freeze for convenient future meals.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 10.5 ounces (300g) ground beef (preferably chuck)

• ½ cup (120ml) dry white wine

• 2 tablespoons tomato paste

• 1 cup (240ml) whole milk

• Salt and freshly ground black pepper, to taste

• Optional: ½ cup (120ml) beef or vegetable broth

Directions

1. Prepare the Soffritto: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

2. Brown the Beef: Add the ground beef to the pot. Cook, breaking up the meat with a spoon, until browned and no longer pink.

3. Deglaze with Wine: Pour in the white wine, stirring to deglaze the pot. Let it simmer until the wine has mostly evaporated.

4. Incorporate Tomato Paste: Stir in the tomato paste, ensuring it's well distributed throughout the meat mixture.

5. Simmer with Milk: Pour in the milk, stirring to combine. Reduce the heat to low, cover partially, and let the sauce simmer gently for 2 to 3 hours. Stir occasionally, adding broth if the sauce becomes too thick.

6. Season: Taste and adjust seasoning with salt and freshly ground black pepper.

7. Serve: Toss the ragù with freshly cooked tagliatelle or your preferred pasta. Serve hot, topped with grated Parmigiano-Reggiano cheese.

Servings and Timing

• Servings: 6

• Preparation Time: 20 minutes

• Cooking Time: 3 hours

• Total Time: 3 hours 20 minutes

Variations

• Meat Choices: Add finely chopped chicken livers for a richer flavor.

• Wine Selection: Use red wine instead of white for a deeper taste.

• Tomato Addition: For a more tomato-forward sauce, add ½ cup of crushed tomatoes along with the tomato paste.

• Herbs: Incorporate a bay leaf or a pinch of nutmeg during simmering for added depth.

• Creaminess: Finish with a splash of heavy cream for a silkier texture.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze portions in airtight containers for up to 3 months.

• Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.

FAQs

What is the difference between Ragù alla Bolognese and spaghetti Bolognese?

Ragù alla Bolognese is a traditional Italian meat sauce from Bologna, typically served with tagliatelle or used in lasagna. Spaghetti Bolognese is a dish popular outside Italy, often featuring a tomato-heavy meat sauce served over spaghetti, which is not traditional in Bologna.

Can I use only beef?

Yes, using only beef is perfectly fine for this recipe. The result will still be a rich and flavorful sauce.

Is it necessary to use milk in the sauce?

Milk adds richness and helps tenderize the meat. While traditional, it can be omitted or substituted with a non-dairy alternative if preferred.

How can I make this sauce vegetarian?

Replace the meats with a mixture of finely chopped mushrooms, lentils, or plant-based meat substitutes. Use vegetable broth instead of beef broth.

Can I prepare Ragù alla Bolognese in advance?

Absolutely. The flavors deepen over time, making it even more delicious the next day.

What type of pasta pairs best with this sauce?

Traditionally, tagliatelle is used. However, pappardelle, fettuccine, or lasagna sheets also work well.

How do I prevent the sauce from drying out during cooking?

Keep the pot partially covered and add small amounts of broth or water if the sauce becomes too thick.

Can I add garlic to the sauce?

Traditional recipes do not include garlic, but you can add minced garlic when sautéing the vegetables if desired.

Is it possible to make this sauce in a slow cooker?

Yes. After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

How do I store leftovers?

Cool the sauce completely before transferring to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.

Conclusion

Ragù alla Bolognese is a quintessential Italian sauce that embodies the essence of comfort food. Its rich flavors and hearty texture make it a favorite for pasta dishes and beyond. By following this authentic recipe, you can bring a taste of Bologna into your kitchen and enjoy a timeless culinary tradition.