How to Make Authentic Bolognese Sauce | Traditional Ragù alla Bolognese Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

💰Cheaper: white wine

White wine can be a budget-friendly alternative.

Start by going through all the ingredients: dry white wine (Pinot Grigio), tomato paste, vegetable broth, milk, carrots, celery, onion, a knob of butter, bay leaves, nutmeg, and a mix of beef, pork, and pancetta.

Finely chop the carrots, celery, and onion, ensuring no chunks remain.

Cube the pancetta for the first layer of flavor.

Place a pan on low heat and add the pancetta to cook slowly, allowing the fat to render out without burning.

After 5-10 minutes, add butter to the pan and let it melt, which will help deglaze the pan if the pancetta sticks.

Add the finely chopped vegetables to the pan and sauté until softened and the onions are translucent.

Increase the heat and add the ground beef and pork, mixing well to brown the meat.

Season with salt and pepper to taste while the meat cooks.

Add in the white wine and let it cook out completely, stirring occasionally to check the liquid level.

Once the wine has evaporated, add about two heaping tablespoons of tomato paste and mix well, cooking on high for about 2 minutes.

Stir in the canned tomatoes (unseasoned tomato puree) and about two cups of vegetable broth, mixing thoroughly.

Add bay leaves and a pinch of nutmeg for flavor, then stir again.

Turn the heat down and let the sauce bubble for 2 hours, stirring every 20 minutes to prevent sticking.

After 1 hour, check the sauce; it should still have a decent amount of liquid.

If the sauce cooks too fast, add more tomato paste or vegetable broth as needed.

After 2 hours, check the sauce again; most of the liquid should be gone and the meat should be breaking apart.

Add one cup of warm milk to the sauce and stir until combined, achieving an orange tint in the sauce.

Let the sauce cook for another half hour, then remove the bay leaves.

Taste the sauce to check for seasoning and flavor.

Set the sauce aside and prepare pasta water for cooking the pasta.

Cook the pasta (tagliatelle) al dente in boiling water.

In a separate pan, combine the ragu with the cooked pasta, allowing the sauce to coat the pasta well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens