Description
Ragù alla Bolognese is a traditional Italian meat-based sauce originating from Bologna. Slow-cooked and rich, it’s perfect for serving with pasta like tagliatelle or used in lasagna.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 500g ground beef
- 250g ground pork
- 150ml dry white wine
- 400g canned chopped tomatoes
- 2 tbsp tomato paste
- 250ml whole milk
- Salt and pepper to taste
- 1 bay leaf
- Freshly grated nutmeg (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 10 minutes.
- Add garlic and cook for another minute.
- Add the ground beef and pork. Cook until browned, breaking it up with a spoon as it cooks.
- Pour in the white wine and cook until it has mostly evaporated.
- Stir in the chopped tomatoes, tomato paste, bay leaf, and season with salt, pepper, and nutmeg if using.
- Reduce heat to low and simmer uncovered for about 2 hours, stirring occasionally and adding water or stock if needed.
- Add milk in the last 30 minutes of cooking and stir well.
- Remove bay leaf before serving. Serve hot over pasta.
Notes
- Use a mix of beef and pork for a richer flavor.
- Milk helps to soften the acidity of the tomatoes.
- Best served with tagliatelle or used in lasagna.
- Can be made in advance and tastes better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg