Main CourseSauce

Classic Ragù alla Bolognese

Name: Classic Ragù alla Bolognese
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: italian
Ingredients: 100 g pancetta finely diced; 250 g ground beef 80/20 lean; 250 g ground pork; 1 tbsp olive oil; 1 pcs yellow onion finely chopped; 1 pcs carrot finely chopped; 1 pcs celery stalk finely chopped; 2 clove garlic minced; 0.5 cup dry white wine; 1 cup whole milk; 400 g canned crushed tomato; 1 cup beef broth; 0.25 tsp nutmeg freshly grated; 1 tsp salt; 0.5 tsp black pepper freshly ground

This rich and deeply flavored Bolognese sauce is slow-cooked to perfection, creating a robust base for pasta or polenta. It features a blend of meats simmered with vegetables, wine, and milk, resulting in a tender, savory sauce.

An original recipe by Forkin

Total time: 3 hr 25 min
Serves: 6
Difficulty: Medium
Per serving: 398 kcal

Gluten-free

Allergen information: may contain celery, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gpancetta, finely diced
250 gground beef, 80/20 lean
250 gground pork
1 tbspolive oil
1 pcsyellow onion, finely chopped
1 pcscarrot, finely chopped
1 pcscelery stalk, finely chopped
2 clovegarlic, minced
0.5 cupdry white wine
1 cupwhole milk
400 gcanned crushed tomato
1 cupbeef broth
0.25 tspnutmeg, freshly grated
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

Dutch oven · slotted spoon · large pot

The method

Step by step

1
In a large heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crispy, about 5-7 minutes.
About 7 min
Cook’s note: Render the fat slowly to achieve maximum crispness.
2
Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
About 1 min
3
Add the ground beef and ground pork to the pot and brown thoroughly, breaking up the meat with a spoon, about 8-10 minutes.
About 10 min
Cook’s note: Do not overcrowd the pot; brown in batches if necessary to get a good sear.
4
Drain off any excess fat from the meat, then return the pancetta to the pot.
About 2 min
5
Push the meat to one side of the pot, add the olive oil to the empty side, then add the chopped onion, carrot, and celery. Sauté until softened, about 8-10 minutes.
About 10 min
Cook’s note: The 'soffritto' base is crucial for flavor, so don't rush this step.
6
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until almost completely evaporated, about 5 minutes.
About 5 min
8
Add the whole milk and simmer gently until it has mostly evaporated and been absorbed by the meat, about 10-15 minutes.
About 15 min
Cook’s note: This step tenderizes the meat and adds richness.
9
Stir in the canned crushed tomatoes, beef broth, freshly grated nutmeg, salt, and black pepper.
About 2 min
10
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, stirring occasionally.
About 3 hr
Cook’s note: The longer the ragù simmers, the deeper and more complex the flavors will become.
11
Uncover the pot for the last 30 minutes of cooking to allow the sauce to thicken to your desired consistency.
About 30 min
Cook’s note: If the sauce becomes too thick, add a splash of water or broth.
12
Taste and adjust seasoning as needed before serving.

Per serving

Nutrition

21%Score

Calories: 398kcal
Protein: 22g
Carbs: 10.1g
Fat: 27.8g
Fibre: 1.6g
Sugar: 6.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ragù in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.