Italian
Ragu alla Bolognese
A slow Emilia-Romagna meat ragu built through patient browning and gentle simmering, finishing plush, savory, and deeply integrated.
6 servings · 15 minutes prep · 190 minutes cook
Ingredients
Main
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta, minced
- 1 small yellow onion, minced
- 1 carrot, minced
- 1 celery rib, minced
- 1 pound ground beef chuck
- 8 ounces ground pork shoulder
- 1 cup dry white wine
- 1 cup whole milk
- 2 tablespoons tomato paste
- 1 cup passata or crushed peeled tomatoes
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon black pepper
Directions
Method
- Warm the unsalted butter and extra-virgin olive oil in a Dutch oven over medium-low heat. Add the pancetta and render gently until the fat turns translucent, 5-7 minutes.
- Add the yellow onion, carrot, and celery rib. Cook slowly until sweet and soft but not browned, about 10 minutes.
- Add the ground beef chuck and ground pork shoulder. Break the meat into fine pieces and cook gently until it loses its raw color, releases its moisture, and reaches {{temperature:160°F}}; avoid hard browning.
- Pour in the dry white wine and simmer until the pan is nearly dry. Add the whole milk and simmer again until mostly absorbed.
- Stir in the tomato paste, passata or crushed peeled tomatoes, fine sea salt, and black pepper.
- Simmer at the barest bubble for 2 1/2-3 hours, stirring occasionally and adding small splashes of water if the sauce tightens before the meat turns plush.
- Taste for salt, skim excess fat if needed, and serve with fresh tagliatelle or use as the meat sauce for lasagna.
