Italian🥩 Meat

Traditional Bolognese Ragù

Name: Traditional Bolognese Ragù
Total time: 3 h
Cuisine: Italian
Ingredients: 2 lb Ground beef; ~150 g Pancetta; ~1 medium Onion, finely chopped; 4 ribs Celery, finely chopped; 2 large Carrots, finely chopped; 2 tbsp Tomato paste; 1 cup Crushed tomatoes, canned; 1 cup Red wine; 2 cups Beef broth; ~1 cup Milk; ~3 tbsp Olive oil (preferably garlic-infused); ~to taste Salt; ~to taste Black pepper; ~to taste Parmigiano-Reggiano cheese, grated (optional); ~1 tsp Oregano (optional, for serving)

⏱ 180 min

This is the authentic Ragù alla Bolognese recipe from the Accademia Italiana della Cucina. Unlike the common tomato-based versions, the traditional ragù is a meat-centric sauce served traditionally with wide pasta like tagliatelle or pappardelle, not spaghetti. Made with beef, pancetta, onions, celery, carrots, tomato paste, crushed tomatoes, and milk, it simmers slowly for hours until all the ingredients marry together into a rich, mellow, and deeply flavorful meat sauce.

Adapted from a video by Chef Jean-Pierre

TRADITIONAL Bolognese From Italy! | Chef Jean-Pierre

Watch on YouTube

Ingredients

Ground beef2 lb
Pancetta~150 gest.
Onion, finely chopped~1 mediumest.
Celery, finely chopped4 ribs
Carrots, finely chopped2 large
Tomato paste2 tbsp
Crushed tomatoes, canned1 cup
Red wine1 cup
Beef broth2 cups
Milk

Steps

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1
In a large heavy-bottomed pot, slowly cook the pancetta over medium-low heat, allowing the fat to render gradually without added oil.
2
Once the pancetta fat begins to render, add the finely chopped onion. Add onions first because they are water-rich; we need to evaporate the moisture and caramelize them for better flavor. Allow them to brown well.
3
Once the onions are caramelized, add the ground beef. The meat will release a lot of liquid; allow all the moisture to evaporate before browning begins. This is essential for the Maillard reaction. Add a bit of olive oil if needed to help with browning.
4
Once the beef is lightly browned, add the tomato paste to the pot and sauté it for about a minute. This caramelizes the paste, enhancing flavor and reducing acidity.
5
Add the finely chopped celery and carrots to the pot and stir well to combine.
6
Pour in the crushed tomatoes and red wine. Let the wine reduce significantly, cooking until the liquid is almost gone. This allows the alcohol to evaporate and concentrates the wine's flavor.
7
Add about 2 cups of beef broth, adjusting as needed for proper consistency. Remember this is a meat sauce, not a tomato sauce, so the liquid will reduce significantly during cooking. Season with salt and black pepper.
8
Cover the pot and simmer over low heat for about 1 hour. Check the bottom occasionally and stir gently with a wooden spatula to prevent sticking.
9
After 1 hour, add milk. The milk binds all the ingredients together and creates a more unified sauce. Cover again and continue simmering over low heat for another hour or more until the sauce is rich and the meat is very tender. Continue checking occasionally to prevent sticking.
10
Total cooking time should be 2 to 2.5 hours. The sauce should be thick, the meat completely tender, and all ingredients well integrated. Avoid overcooking beyond 2.5 hours, or the meat will become dry and lose its moisture.
11
Serve the ragù over cooked wide, flat pasta such as tagliatelle or pappardelle. Add a splash of pasta water (starchy and salty) to adjust the sauce consistency. Optionally finish with grated Parmigiano-Reggiano or fresh oregano.

Traditional Bolognese Ragù

Ingredients

Steps

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