Ragu Alla Bolognese
Experience the authentic flavors of Italy with this traditional Ragu Alla Bolognese recipe, a rich and comforting meat sauce made with a blend of ground beef and pork, aromatic vegetables, and a slow-simmered tomato base. Infused with a hint of nutmeg and balanced by creamy whole milk and dry white wine, this hearty sauce achieves unparalleled depth of flavor through hours of gentle cooking. Perfectly paired with freshly cooked tagliatelle or your favorite pasta, this versatile dish is a true celebration of Italian comfort food. Top it off with a generous sprinkle of freshly grated Parmesan for an indulgent finishing touch. Ideal for family dinners or special occasions, this recipe yields six hearty portions and is a make-ahead marvel for busy weeknights. Cooking times and step-by-step instructions ensure a fail-proof journey to culinary perfection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 pound ground beef (80/20 blend)
- 0.5 pound ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 28 ounces canned whole peeled tomatoes, crushed by hand
- 0.25 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- as needed parmesan cheese, freshly grated (optional, for serving)
Instructions
In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened but not browned, about 8-10 minutes.
Increase the heat to medium-high and add the ground beef and ground pork. Break the meat apart with a wooden spoon and cook until browned and most of the liquid has evaporated, about 10-12 minutes.
Reduce the heat to medium and pour in the milk. Stir well and simmer until the milk has mostly evaporated, about 10 minutes. Add the freshly grated nutmeg and stir.
Pour in the white wine and cook until it has mostly evaporated, about 10 minutes.
Add the crushed tomatoes along with their juices. Stir to combine, then reduce the heat to low so the sauce is at a gentle simmer.
Season with kosher salt and black pepper. Partially cover the pot with a lid, leaving a small gap for steam to escape, and simmer the sauce for 3-4 hours, stirring occasionally to prevent sticking.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the Ragu Alla Bolognese over freshly cooked tagliatelle or your pasta of choice. Top with freshly grated parmesan cheese, if desired.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 1645 mg | 72% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 40.8 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 428 mg | 33% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3194 mg | 68% | |
*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.
