📝 About This Recipe
Transport your senses to the cobblestone streets of Bologna with this quintessential Italian masterpiece. This isn't just a meat sauce; it's a labor of love where beef, pork, and aromatics are slow-simmered in a rich bath of wine and milk until they transform into a silky, complex ragù. Served with golden ribbons of egg tagliatelle, this dish represents the ultimate marriage of rustic comfort and culinary sophistication.
🥗 Ingredients
The Soffritto (Aromatics)
- 1 medium Yellow Onion (very finely minced)
- 1 large Carrot (peeled and finely minced)
- 1 stalk Celery (finely minced)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter
The Meats
- 400 grams Ground Beef (coarsely ground, 15-20% fat content)
- 200 grams Ground Pork (or fatty pancetta, finely chopped)
The Liquids & Seasoning
- 1/2 cup Dry White Wine (such as Trebbiano or Pinot Grigio)
- 1 cup Whole Milk (full fat is essential for texture)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 cup Beef Stock (low sodium, added as needed)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
Pasta & Garnish
- 500 grams Fresh Egg Tagliatelle (dried is acceptable but fresh is traditional)
- 1/2 cup Parmigiano-Reggiano (freshly grated for serving)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or deep skillet, melt the butter with the olive oil over medium-low heat.
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2
Add the finely minced onion, carrot, and celery (the soffritto). Sauté gently for 8-10 minutes until the vegetables are soft and translucent, but not browned.
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3
Increase the heat to medium. Add the ground beef and pork to the pot. Break the meat apart with a wooden spoon, but do not over-brown it; you want the meat to just lose its raw pink color while remaining tender.
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4
Pour in the white wine. Allow it to simmer and evaporate completely until you can no longer smell the raw alcohol, about 3-5 minutes.
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5
Lower the heat slightly and add the milk. This is the secret to a tender Bolognese. Simmer until the milk has almost completely evaporated into the meat.
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6
Stir in the tomato paste until the meat is well-coated. Add the beef stock, salt, pepper, and a tiny pinch of nutmeg.
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7
Turn the heat down to the lowest possible setting. Cover partially and let the ragù simmer very slowly (a 'lazy' bubble) for at least 3 hours. If it looks too dry, add a splash of stock or water.
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8
After 3 hours, the sauce should be thick, rich, and brick-red. Taste and adjust seasoning with salt and pepper.
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9
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea).
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10
Cook the tagliatelle. If using fresh, it will only take 2-4 minutes. If using dried, follow package instructions for 'al dente'.
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11
Reserve 1/2 cup of the pasta cooking water, then drain the tagliatelle.
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12
Transfer the pasta directly into the pot with the ragù. Toss gently over low heat for 1 minute, adding a splash of pasta water if needed to help the sauce emulsify and coat every strand.
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13
Remove from heat, stir in a handful of grated Parmigiano-Reggiano, and serve immediately in warmed bowls.
💡 Chef's Tips
Use a mix of beef and pork for the best flavor profile; the pork adds essential fat and sweetness. Never use garlic or herbs like oregano in an authentic Bolognese; the flavor comes from the slow reduction of meat and vegetables. The milk is crucial—it protects the meat from the acidity of the tomatoes and wine, resulting in a creamier texture. Always finish the pasta in the sauce rather than serving a dollop of sauce on top of plain noodles. If you have time, make the ragù a day in advance; the flavors deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
A glass of medium-bodied Sangiovese or a classic Chianti Classico. A simple green salad with a sharp lemon vinaigrette to cut through the richness. Warm, crusty ciabatta bread to mop up any remaining sauce (the 'scarpetta'). Extra aged Parmigiano-Reggiano served tableside for grating. A plate of thinly sliced Prosciutto di Parma as an antipasto.