Ragu Bolognese Authentic
Indulge in the rich, comforting flavors of authentic Ragu Bolognese, a classic Italian masterpiece that’s slow-simmered to perfection. This traditional recipe combines tender ground beef, pork, and pancetta with a medley of aromatic vegetables, creamy whole milk, dry white wine, and luscious canned tomatoes, all gently cooked for hours to create a velvety, deeply flavorful sauce. Enhanced with subtle hints of nutmeg and bay leaf, this hearty ragu pairs beautifully with freshly cooked tagliatelle and a generous sprinkle of grated Parmesan cheese. With its rustic simplicity and unparalleled depth of taste, this recipe is perfect for cozy family dinners or special occasions where comfort food is key. Optimize your culinary experience with this time-honored dish steeped in Italian tradition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 300 grams ground beef (80% lean)
- 200 grams ground pork
- 100 grams pancetta, finely chopped
- 1 cup whole milk
- 1 cup white wine
- 800 grams canned whole peeled tomatoes
- 1 cup beef stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 leaf bay leaf
- 0.25 teaspoons nutmeg, freshly grated
- Parmesan cheese, freshly grated (for serving)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the finely diced onion, carrot, and celery. Sauté for 8–10 minutes until the vegetables are softened and translucent.
Add the ground beef, ground pork, and pancetta to the pot. Cook over medium-high heat, breaking it up with a wooden spoon, until browned and no longer pink, about 10–12 minutes.
Pour in the whole milk and stir well. Allow it to simmer until the milk has mostly evaporated, about 8–10 minutes. Stir occasionally to prevent sticking.
Add the white wine and cook until it has mostly evaporated, about 8–10 minutes.
Crush the canned whole peeled tomatoes with your hands or a spoon and add them (along with their juices) to the pot. Stir to combine.
Pour in the beef stock and mix well.
Season with salt, black pepper, freshly grated nutmeg, and add the bay leaf.
Reduce the heat to low and let the sauce simmer uncovered for 2.5–3 hours, stirring occasionally. If the sauce thickens too much, add a splash of water or stock to maintain a thick but spoonable consistency.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving.
Serve tossed with freshly cooked tagliatelle pasta and top with freshly grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 6234 mg | 271% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 58.2 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 698 mg | 54% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3562 mg | 76% | |
*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.
