Ragu Alla Bolognese Recipe

Rating 5.0
| 1
Ragu alla bolognese is one of the best-known Italian recipes. This thick and hearty tomato sauce is the perfect accompaniment to fettuccine pasta or a classic bechamel lasagna. (See notes.)
Utensils Dinner
Globe Italian
10
ingredients
8
steps
130
minutes
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Chef Davide
Chef Davide always found the place where he could best express himself, communicate, and have fun was the kitchen. He began working in kitchens at age 16 and moved to Europe to explore different cuisines firsthand after graduating. He quickly landed at a culinary academy in Italy and graduated with honors. Chef Davide has since donned many chef hats, including those as a private chef, consultant, instructor and entrepreneur.

Ingredients

Servings:
4
1/2 lb
dry-aged pancetta or bacon, diced
2
celery stalks, finely chopped
2
carrots, finely chopped
1
large onion, finely chopped
3/4 lb
ground beef, 30% fat
28 oz
canned whole tomatoes
2 tbsp
tomato paste
1/2 cup(s)
red wine
1/2 cup(s)
milk
salt and pepper, to taste

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Directions 8 steps | 130 Minutes

Step 1

In a large pot over medium heat, cook the pancetta or bacon for 5 minutes.

Ragu Alla Bolognese Recipe: In a large pot over medium heat, cook the pancetta or bacon for 5 minutes.
Step 2

Add the chopped carrots, celery and onion and cook until softened, about 5 minutes.

Ragu Alla Bolognese Recipe: Add the chopped carrots, celery and onion and cook until softened, about 5 minutes.
Step 3

Add the ground beef and cook until the meat is browned and no longer pink, about 5 minutes.

Ragu Alla Bolognese Recipe: Add the ground beef and cook until the meat is browned and no longer pink, about 5 minutes.
Step 4

Raise the heat to high and pour in the red wine. Cook while stirring until the wine evaporates, about 2 minutes.

Ragu Alla Bolognese Recipe: Raise the heat to high and pour in the red wine.
Step 5

Stir in the peeled tomatoes and tomato paste.

Ragu Alla Bolognese Recipe: Stir in the peeled tomatoes and tomato paste.
Step 6

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.

Ragu Alla Bolognese Recipe: Lower the heat to medium-low, cover the pot and cook for 1½ hours, stirring occasionally.
Step 7

Stir in the milk and let it cook semi-covered for 30 minutes, stirring occasionally.

Ragu Alla Bolognese Recipe: Stir in the milk and let it cook semi-covered for 30 minutes, stirring occasionally.
Step 8

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!

Ragu Alla Bolognese Recipe: The finished product will be a thick, intense red sauce.

Notes:

  • Use a good selection of ingredients, especially the meat and the tomato.
  • This ragu alla bolognese is the perfect sauce for bechamel lasagna.

Nutrition Per Serving
View All
CALORIES
569
FAT
41.2 g
PROTEIN
25.6 g
CARBS
19.3 g
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1 Comments
1 Comments
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Kimiko S.

Kimiko

21 Sep 2022

Folks, this is the *real deal*. I went whole hog (pun intended) and purchased imported pancetta, Italian tomatoes and tomato paste. Wow - my guests felt like they were in Italy!

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