📝 About This Recipe
Transport your kitchen to the arched porticos of Bologna with this definitive rendition of Italy's most celebrated meat sauce. This isn't a quick weekday marinara; it is a labor of love where beef, pork, and aromatic vegetables melt into a rich, velvety embrace softened by whole milk and a whisper of nutmeg. Served over gold-hued ribbons of fresh egg pasta, this dish represents the pinnacle of Italian comfort and culinary heritage.
🥗 Ingredients
The Soffritto (Aromatic Base)
- 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 (European style preferred)
The Meats
- 150 grams Pancetta (finely chopped or ground)
- 400 grams Ground Beef (coarsely ground, 15-20% fat content)
- 200 grams Ground Pork (high quality)
Liquids and Seasoning
- 1/2 cup Dry White Wine (such as Trebbiano or Pinot Grigio)
- 1 cup Whole Milk (at room temperature)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 cup Beef Stock (low sodium, kept warm)
- 1/8 teaspoon Nutmeg (freshly grated)
- to taste Sea Salt and Black Pepper
The Pasta and Finishing
- 500 grams Fresh Egg Tagliatelle (preferably handmade or high-quality artisanal)
- 1/2 cup Parmigiano-Reggiano (aged 24 months, freshly grated)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or deep terracotta pot, 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 about 10-12 minutes until the vegetables are translucent and soft, but not browned.
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3
Add the chopped pancetta to the pot. Cook for 5 minutes until the fat has rendered and the pancetta begins to slightly crisp.
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4
Increase the heat to medium and add the ground beef and pork. Break the meat apart with a wooden spoon, browning it slowly until it has changed color and released its juices.
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5
Pour in the white wine. Scrape the bottom of the pot to release any flavorful browned bits (deglazing) and simmer until the alcohol aroma has dissipated and the liquid has evaporated.
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6
Lower the heat and pour in the milk. Add the freshly grated nutmeg. Simmer gently until the milk has been almost entirely absorbed by the meat—this step protects the meat from the acidity of the tomatoes and ensures a creamy texture.
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7
Dilute the tomato paste in a small amount of warm beef stock and stir it into the pot. Season lightly with salt and a generous crack of black pepper.
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8
Reduce heat to the lowest possible setting. The sauce should barely 'smile' (a tiny bubble every few seconds). Cover partially and cook for at least 3 hours.
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9
Every 30-40 minutes, check the sauce and add a splash of warm beef stock if it looks too dry. The final result should be thick, rich, and orange-red, not swimming in liquid.
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10
When the ragù is nearly finished, bring a large pot of water to a rolling boil. Salt the water generously (it should taste like the sea).
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11
Drop the fresh tagliatelle into the water. Fresh pasta cooks quickly—usually 2 to 4 minutes. Aim for 'al dente'.
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12
Reserve a cup of the starchy pasta water, then drain the tagliatelle. Transfer the pasta directly into the pot with the ragù.
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13
Toss the pasta with the sauce over low heat for 1 minute, adding a splash of pasta water if needed to create a glossy emulsion that clings to every strand.
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14
Remove from heat, stir in a handful of Parmigiano-Reggiano, and serve immediately in warmed bowls.
💡 Chef's Tips
Always use a mix of beef and pork; the pork provides the necessary fat and sweetness that beef alone lacks. Don't rush the soffritto; slow-cooking the vegetables at the start builds the foundational sweetness of the dish. The addition of milk is the secret to an authentic Bolognese; it tenderizes the meat fibers and creates a silky mouthfeel. Avoid using garlic or herbs like oregano or basil; in Bologna, the flavor comes strictly from the meats, vegetables, and slow cooking. If you can't find fresh tagliatelle, use a high-quality dried egg pasta (Pasta all'uovo) rather than standard durum wheat spaghetti.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine from the Emilia-Romagna region, such as a Sangiovese di Romagna or a dry Lambrusco. Serve with a simple side of bitter greens, like arugula or radicchio, dressed with balsamic vinegar to cut through the richness. Offer extra freshly grated Parmigiano-Reggiano and a pepper mill at the table for guests to customize their seasoning. Start the meal with a light antipasto of Prosciutto di Parma and melon to honor the regional theme. A crusty loaf of artisanal sourdough is essential for 'fare la scarpetta'—cleaning the remaining sauce from the plate.