Entrée: Italy – Ragù alla Bolognese (Bolognese Sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

2 tbsp (30 ml) olive oil
1 tbsp (15 g) butter
3.5 oz / 100 g pancetta, finely diced
1 large onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
14 oz / 400 g ground beef (mix of chuck and brisket)
7 oz / 200 g ground pork
2 / 3 cup (150 ml) dry white wine
1 1 / 4 cups (300 ml) whole milk
2 tbsp (30 g) tomato paste
14 oz / 400 g canned plum tomatoes, crushed
1 to 1 1 / 2 cups (250–350 ml) beef or chicken stock, as needed
Salt and freshly ground black pepper, to taste
A small pinch of freshly grated nutmeg (optional)

Instructions

1. Heat oil and butter in a heavy pot over medium heat; add pancetta and cook until translucent.  
2. Add onion, carrot and celery and sweat gently until soft but not browned (10–12 minutes).  
3. Increase heat, add the ground meats and brown, breaking up lumps, until no pink remains.  
4. Pour in the wine and let it reduce almost entirely.  
5. Stir in the milk and simmer briefly until mostly absorbed; season lightly with salt, pepper and nutmeg.  
6. Add tomato paste and crushed tomatoes, then add enough stock to barely cover; bring to a gentle simmer.  
7. Reduce heat to low and cook gently, uncovered or partially covered, for 2–4 hours, checking occasionally and adding stock if too dry; adjust seasoning.  
8. Finish with a little extra butter or a splash of milk if desired for a glossy, smooth texture.