Ragù Bolognese: Authentic Italian Bolognese Sauce

Servings: 12 servings

Difficult

Ingredients

2 tablespoon extra-virgin olive oil

¼ cup butter

1 medium-sized yellow onion, diced

4 small, or 2 large, carrots, peeled and diced

2 celery stalks, diced

4 garlic cloves, minced

1 cup diced pancetta (about 4.5 oz)

1 teaspoon kosher salt, or fine sea salt

Freshly ground black pepper

2 lb lean ground meat (beef, veal, or a combination)

1 cup dry white wine (such as Chardonnay)

2 cups whole or partly skimmed milk

1 can (28 oz) diced tomatoes, or crushed tomatoes

1 cup beef stock

¼ cup tomato paste

Directions

In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted.
Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft.
Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go.

Repeat with the remaining meat.
When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. Meat should caramelize and become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don’t want the meat to burn.
Add the white wine into the saucepan. With the wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the bottom of the pot again—lower the heat if necessary.
Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour.
Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it’s thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.
Tomato paste is required in the slow cooker method to help add body to the sauce, which won’t benefit from the same simmering and thickening process as the stovetop method.

HOW TO SERVE AUTHENTIC BOLOGNESE SAUCE

Reheat the sauce, if needed. Add 1 generous tablespoon of finely grated Parmigiano-Reggiano per serving straight into the sauce, stirring to melt and incorporate the cheese.
For example, if reheating enough sauce to serve 4 people, add 4 tablespoons (¼ cup) finely grated Parmigiano-Reggiano to the sauce. This addition will boost the flavor of the sauce and produce an incredibly creamy result.
Cook the pasta of your choice according to the manufacturer’s instructions, then drain thoroughly and return to the pot. Add the sauce and stir, using tongs, to evenly distribute the sauce and coat the pasta with it. Divide between warm bowls. Garnish with fresh basil leaves, if desired, and more Parmigiano-Reggiano, to taste.

HOW TO STORE AUTHENTIC BOLOGNESE SAUCE

Let the sauce cool completely to room temperature. Divide the Bolognese Sauce into portions and store in airtight containers or glass jars. Refrigerate for up to 1 week, or freeze for up to 3 months.