Ingredients for Authentic Rag Alla Bolognese
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 4 garlic cloves, minced
- 4 ounces pancetta, finely diced
- 1 1/2 pounds ground beef (80/20 lean)
- 1/2 cup dry white wine
- 1/2 cup milk
- 28 ounces San Marzano tomatoes, crushed
- 1 cup beef stock
- freshly grated Parmigiano Reggiano cheese, for serving
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1/4 teaspoon ground nutmeg
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How to Make Authentic Rag Alla Bolognese
- Finely chop the onion, carrots, and celery. In a large, heavy-bottomed pot or Dutch oven, brown the pancetta over medium heat until crispy. Remove the pancetta and set aside, reserving the rendered fat.
- Add the chopped vegetables to the pot and cook until softened, about 10-15 minutes, stirring occasionally.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the crushed tomatoes, red wine, and beef broth. Season generously with salt and pepper.
- Return the cooked pancetta to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the richer the flavor becomes.
- Once cooked, taste and adjust seasoning as needed. Serve your Ragù alla Bolognese over your favorite pasta, such as tagliatelle or pappardelle. Garnish with freshly grated Parmesan cheese (optional).
- Enjoy this taste of Northern Italy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
33g
Carbs
4g
