Classic Bolognese Ragù
Full disclosure: if I take a good jarred marinara and add browned ground beef, onions and a few seasonings, my partner calls it the best pasta sauce ever. It’s tasty, but it’s not a true Bolognese ragù. This is a Classic Bolognese Ragù — a slow, layered sauce that takes a couple of hours to develop its deep, nuanced flavor. It’s not a 15-minute weeknight sauce, and that’s part of its charm.
An authentic Bolognese ragù is built from a short list of ingredients: ground meat, pancetta, onion, carrot, celery, tomato paste, stock, red wine, milk, salt and pepper. No whole chopped tomatoes, no heavy spices, and often no garlic. The technique—starting with a soffritto, browning the meat, deglazing with wine, and then a long, gentle simmer—lets each component contribute to the final depth of flavor.
For this version I used ground beef and ground pork; veal can be substituted for pork if you prefer. The sauce begins with finely chopped onion, carrot and celery cooked in olive oil until soft. Then add the meats and pancetta and cook until the mixture is nicely browned and crumbled. A splash of dry red wine is boiled briefly to lift the fond, then chicken stock and tomato paste are added. Reduce the heat to very low and simmer gently for an extended period so the flavors meld.
Near the end of cooking, warm whole milk is gradually stirred into the ragù and the sauce continues to simmer until the milk is absorbed. This finishing touch rounds the acidity and adds silkiness to the texture. If the sauce becomes too thick after simmering, add small amounts of stock to reach the desired consistency.
The completed ragù is rich and layered while still tasting clean and balanced. Traditionally it’s tossed with wide, hearty pastas like pappardelle or tagliatelle so the noodles stand up to the meaty sauce. I used a rustic Southern Italian pasta called Cicatelli Molisani, which works beautifully with ragù. If you don’t have pappardelle, use a robust shape—rigatoni, fettuccine or similar—so the sauce clings well.
I recommend making a Classic Bolognese at home when you have a little time: it’s straightforward, rewarding and stores well. I froze about half for later; when reheating, thin with a bit of chicken stock if needed. Serve the ragù with freshly grated Parmesan, crusty bread and a glass of wine for a satisfying meal.
Buon appetito, Kelly
Classic Bolognese Ragù
Another favorite is Sunday Gravy, which also benefits from slow cooking and makes a lovely cold-weather project.
Classic Bolognese Ragù
Ingredients
- 2 tablespoon olive oil
- 2 onions, finely chopped (about 1½ cups)
- 2 ribs celery, finely chopped (about 1 cup)
- 2 carrots, finely chopped (about ¾ cup)
- 6 oz ground beef, 85% lean
- 6 oz ground pork (or veal)
- 4 oz thinly sliced pancetta, finely chopped
- ½ cup dry red wine
- 3 cups (about) chicken stock, divided
- 3 tablespoon tomato paste
- Kosher salt and freshly cracked black pepper
- 1 cup whole milk
- 1 lb pasta, preferably pappardelle, tagliatelle or fettuccine
- Grated Parmesan, for serving
Instructions
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery and carrots and sauté until soft, about 8 minutes. Add beef, pork and pancetta and continue sautéing, breaking up the meat into small pieces, until well browned, about 15 minutes.
- Add wine and boil for 1 minute, stirring and scraping up any browned bits. Add 2½ cups chicken stock and tomato paste, stirring to combine. Reduce heat to very low and simmer gently, stirring occasionally, for 1½ hours. Season with salt and pepper.
- In a small saucepan, bring the milk to a simmer. Gradually add the hot milk to the sauce a little at a time, stirring to blend. Cover with the lid slightly ajar and simmer another 45 minutes until the milk is absorbed. If the sauce becomes too thick, thin with additional stock by ¼-cupfuls.
- Cook pasta in a large pot of salted water until 1 minute shy of al dente. Drain, reserving ½ cup of the pasta cooking water. Transfer ragù to a large skillet over medium-high heat, add the pasta and toss to coat. Add reserved pasta water a little at a time if the sauce seems too dry. Serve with freshly grated Parmesan.
Recipe Notes
- For finely chopped soffritto vegetables, I find a food processor helpful: roughly chop each vegetable, then pulse until finely minced.
- This ragù freezes well. When reheating from frozen, stir in a bit of chicken stock if the sauce needs loosening.
Nutrition
*Adapted from Bon Appétit, May 2011