Ingredients for Ragù alla Bolognese
For the Ragù
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 400g (14 oz) ground beef (80% lean)
- 200g (7 oz) ground pork
- 100ml (1/2 cup) dry white wine
- 200ml (1 cup) whole milk
- 2 tablespoons tomato paste
- 800g (28 oz) canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon nutmeg (optional)
For the Pasta
- 400g (14 oz) tagliatelle or fettuccine
- Grated Parmesan cheese for serving
Instructions for Ragù alla Bolognese
1. Prepare the Ragù:
- Heat olive oil in a large skillet or heavy-bottomed pot over medium heat.
- Add onion, carrot, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add the ground beef and pork. Cook until browned, breaking it up with a wooden spoon, about 8-10 minutes.
2. Add the Liquids:
- Pour in the white wine, stir well, and let it simmer until the liquid evaporates, about 3-4 minutes.
- Lower the heat, add the milk, and let it simmer gently until absorbed.
3. Add the Tomatoes and Seasoning:
- Stir in the tomato paste, crushed tomatoes, oregano, bay leaf, and a pinch of salt and pepper.
- Reduce the heat to low and let the sauce simmer uncovered for 2-3 hours, stirring occasionally. Add water or stock if it becomes too thick.
4. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
5. Combine:
- Remove the bay leaf from the ragù. Taste and adjust seasoning.
- Toss the drained pasta with the ragù. Add a splash of reserved pasta water if needed for a silky texture.
6. Serve:
Plate the pasta, sprinkle with freshly grated Parmesan cheese, and serve immediately.
Buon appetito! 😊 Let me know if you’d like suggestions for wine pairings or sides.
