Rag Alla Bolognese the Authentic Recipe
Discover the rich, velvety flavors of true Italian comfort cuisine with our "Ragù Alla Bolognese: The Authentic Recipe." This traditional Bologna-born classic combines finely chopped onion, carrot, and celery with a savory blend of ground beef and pork, slowly simmered to perfection in milk, dry white wine, and a hearty beef stock. Infused with tomato paste and a touch of freshly grated nutmeg, this slow-cooked ragù delivers layers of deeply satisfying flavor in every bite. Perfect for serving over fresh tagliatelle pasta or as the star of a homemade lasagna, this authentic Bolognese is a must-try for pasta lovers. With a simmering time of up to three hours, it’s the ultimate recipe for a leisurely kitchen experience that fills your home with enticing aromas. Top it with a sprinkle of Parmesan cheese for the perfect finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 300 grams ground beef (preferably 80% lean)
- 200 grams ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pinch freshly grated nutmeg
- Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil and butter over medium heat in a large heavy-bottomed pot or Dutch oven.
Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened but not browned.
Increase the heat to medium-high and add the ground beef and pork. Cook, stirring frequently, until the meat is browned, about 10 minutes.
Lower the heat to medium and pour in the milk. Simmer gently while stirring occasionally until the milk has evaporated completely, about 10-15 minutes.
Add a pinch of freshly grated nutmeg and stir to combine.
Pour in the white wine and cook until it has mostly evaporated, approximately 10 minutes.
Reduce the heat to low and stir in the tomato paste, followed by the beef stock. Mix well to combine.
Season with salt and black pepper. Reduce the heat to the lowest setting and let the sauce simmer uncovered for at least 2-3 hours, stirring occasionally to prevent sticking. Add more beef stock if needed to keep the sauce from drying out.
Taste and adjust the seasoning if necessary before serving.
Serve the ragù over fresh tagliatelle pasta or use it as a filling for lasagna. Top with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 28.8 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 604 mg | 46% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
