Directions 8 steps | 130 Minutes
In a large pot over medium heat, cook the pancetta or bacon for 5 minutes.
Add the chopped carrots, celery and onion and cook until softened, about 5 minutes.
Add the ground beef and cook until the meat is browned and no longer pink, about 5 minutes.
Raise the heat to high and pour in the red wine. Cook while stirring until the wine evaporates, about 2 minutes.
Stir in the peeled tomatoes and tomato paste.
Lower the heat to medium-low, cover the pot and cook for 1½ hours, stirring occasionally. Check the sauce every 30 minutes to make sure the sauce at the bottom of the pot is not burning. The sauce should reduce by half its volume at this point. Taste and season with salt and pepper.
Stir in the milk and let it cook semi-covered for 30 minutes, stirring occasionally.
The finished product will be a thick, intense red sauce. Use the sauce in bechamel lasagna, paired with fettuccine or simply with a generous slice of sourdough bread. Enjoy!
- Use a good selection of ingredients, especially the meat and the tomato.
- This ragu alla bolognese is the perfect sauce for bechamel lasagna.