Authentic Ragù alla Bolognese Recipe: Traditional Italian Meat Sauce

Traditional Ragu alla Bolognese Recipe: A Classic Italian Meat Sauce

Category: Sauces & Condiments
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 2 hours

This Ragù alla Bolognese is a rich and flavorful Italian meat sauce that forms the heart of many classic pasta dishes, such as tagliatelle, lasagna, and gnocchi. It’s the perfect comfort food, with tender meat, aromatic vegetables, and a deep, savory sauce. Slowly simmered over time, this ragù will infuse your kitchen with mouthwatering aromas and provide a meal that is both satisfying and delicious.

Ingredients

Instructions

1. Prepare the Pancetta:
   Begin by preparing the pancetta, which adds depth and richness to the ragù. Slice the pancetta into thin strips, and then cut them into small, even pieces. The goal is to get a fine, uniform dice so it will melt into the sauce. If you have a mezzaluna (a half-moon-shaped knife), it can be a great tool for finely chopping.

2. Sauté the Pancetta:
   In a large, heavy-bottomed saucepan or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced pancetta to the pan, stirring occasionally to help it crisp up and release its delicious fat. This should take about 5 minutes. Make sure the pancetta is golden and slightly crispy but not burnt.

3. Chop the Vegetables:
   While the pancetta is cooking, prepare the aromatic vegetables. Peel and finely chop the carrots, celery, and onions. You want them to be chopped into small, even pieces so they will cook evenly and integrate well into the sauce.

4. Add the Vegetables:
   Once the pancetta has rendered its fat and is nicely browned, add the finely chopped carrots, celery, and onions to the pan. Stir everything together and cook for about 5 minutes, until the vegetables have softened and the onions are translucent.

5. Brown the Ground Beef:
   Next, add the ground beef to the pan with the sautéed pancetta and vegetables. Use a wooden spoon to break up the meat as it cooks, stirring frequently to ensure that it browns evenly and there are no large clumps of beef. Continue cooking for about 10 minutes, until the meat is fully browned and slightly caramelized.

6. Deglaze with Red Wine:
   Once the beef is browned, pour in the red wine. The wine will help deglaze the pan, lifting up any flavorful bits stuck to the bottom. Stir the mixture well and let the wine cook off for a few minutes. This step will add a lovely depth of flavor to the sauce.

7. Add Tomato Passata:
   Pour the tomato passata (strained tomato sauce) into the pan. Stir to combine the tomato with the beef and vegetable mixture. The sauce should be thick, but the wine and tomato passata will help create a base for the ragù.

8. Simmer and Cook the Ragù:
   At this point, the sauce should already smell incredible! Add a couple of ladles of warm vegetable broth to the pan. The broth will help the sauce come together and provide moisture for the slow cooking process. Stir everything together and cover the pot with a lid, leaving it slightly ajar. This helps the sauce reduce slowly without burning.

9. Slow Cooking:
   Allow the ragù to simmer gently on low heat for at least 2 hours. During this time, the flavors will meld together, and the sauce will become beautifully thick and rich. Check on the ragù every 20 minutes, stirring occasionally. If the sauce begins to dry out, add a bit more vegetable broth to maintain the desired consistency.

10. Season the Ragù:
    After 2 hours of slow cooking, taste the sauce and adjust the seasoning. Add salt and freshly ground black pepper to your taste. Stir well to incorporate the seasonings.

11. Serve:
    Your Ragù alla Bolognese is now ready to serve! It pairs wonderfully with fresh pasta like tagliatelle, pappardelle, or fettuccine, and can also be used as a filling for lasagna or served over gnocchi. For an authentic touch, finish with freshly grated Parmesan cheese.

Tips for the Perfect Ragù alla Bolognese

• Slow Cooking is Key: The longer you let the ragù simmer, the better the flavors will develop. If you have the time, aim for a longer cooking period to allow the meat to break down and meld with the tomato and vegetables.
• Meat Variety: While ground beef is traditional, you can also use a mix of meats such as pork or veal to make the ragù even more complex in flavor.
• Vegetable Options: Some variations of the recipe include a small amount of milk or cream to mellow out the acidity of the tomato. You can also experiment with adding garlic or a bay leaf for additional layers of flavor.

Nutritional Information (per serving)

This Ragù alla Bolognese recipe is a perfect blend of rich meat and vibrant vegetables, making it a family favorite for dinners and special occasions alike. By following these steps and allowing the sauce to simmer slowly, you’ll achieve a deep, full-bodied sauce that’s a true taste of Italy. Whether you’re pairing it with pasta or creating a hearty lasagna, this ragù is bound to impress and bring comfort to your table.