The Secret to Authentic Italian Bolognese

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.

Peel and finely chop the onion.

Trim and peel the carrot, then dice it into smaller cubes.

Cut off the base of the celery and peel the outer layer, then finely chop it.

In a large heavy bottom pot, heat up noble butter and a little olive oil over medium-high heat.

Add the chopped vegetables to the pot and let them cook slowly for about 10 to 15 minutes, stirring occasionally until they turn golden brown.

Cut the beef into smaller chunks and grind it using an electric meat grinder.

Grind the pork belly in the same way.

Add the ground pork belly to the pot and let it render its fat.

Once the fat is rendered, remove the pork from the pot and add the ground beef.

Brown the beef slowly for about 10 minutes, stirring occasionally to develop a rich flavor.

Add 700 mL of dry white wine to deglaze the pot, scraping up any brown bits.

Let the wine simmer for about 5 minutes until the alcohol evaporates.

Add the sofrito (vegetable mix), ground pork, and ground beef back into the pot.

Add 2 cans of crushed tomatoes and optional tomato paste to the pot.

Pour in 1 L of chicken stock, reserving half for later if needed.

Let the sauce simmer for 2 to 3 hours, ensuring it barely bubbles and adding more broth if it looks dry.

Gradually add 500 mL of whole milk, stirring after each addition to balance acidity and create a smooth texture.

Optionally add a tiny pinch of nutmeg for warmth.

Simmer the sauce, stirring occasionally, until it is thick, silky, and rich.

Bring a large pot of salted water to a rolling boil and cook tagliatelle until al dente.

Drain the pasta and add it straight to the pot with the ragu, stirring to combine.

If needed, add a little pasta water to help the sauce coat the pasta evenly.

Top with freshly grated Parmigiano Reggiano and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens