Few dishes capture the heart of Italian home cooking like Ragù alla Bolognese. This rich, slow-simmered meat sauce originates from Bologna and has become a worldwide favorite. Unlike a quick tomato sauce, Bolognese is built layer by layer with sautéed vegetables, tender ground meat, wine, milk, and tomatoes, simmered until everything melds into a deeply savory and velvety sauce. Traditionally served with tagliatelle, but delicious with any pasta, this dish is pure comfort on a plate.
Ingredients:
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2 tbsp olive oil
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2 tbsp unsalted butter
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1 medium onion, finely chopped
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2 carrots, finely chopped
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2 celery stalks, finely chopped
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3 garlic cloves, minced
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500 g (1 lb) ground beef (or a mix of beef and pork/veal)
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2 tbsp tomato paste
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1 cup whole milk
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1 cup dry white wine (or red wine)
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1 can (28 oz) crushed tomatoes or passata
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1 tsp dried oregano (optional)
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Salt and black pepper, to taste
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Fresh basil or parsley, for garnish
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400 g (14 oz) pasta (tagliatelle, fettuccine, or spaghetti)
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Freshly grated Parmesan cheese, for serving
Instructions:
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Prepare the base:
In a large heavy-bottomed pot, heat olive oil and butter over medium heat. Add onion, carrot, and celery, cooking until softened (about 7–8 minutes). Stir in garlic and cook for another minute. -
Brown the meat:
Add the ground beef (or meat mixture) and cook until browned, breaking it up with a spoon. Season with salt and pepper. -
Add richness:
Stir in tomato paste and cook for 2 minutes to deepen the flavor. Pour in the wine and let it simmer until mostly reduced. -
Simmer with milk and tomatoes:
Add the milk, stir, and cook until absorbed. Then add crushed tomatoes and oregano (if using). Bring to a gentle simmer. -
Slow cook:
Reduce heat to low, cover partially, and let the sauce simmer slowly for 1.5 to 2 hours, stirring occasionally. The longer it cooks, the richer it becomes. -
Cook pasta:
Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water. -
Combine and serve:
Toss the pasta with the sauce, adding a splash of pasta water if needed. Plate and garnish with fresh basil or parsley, then sprinkle generously with Parmesan cheese.
Serving Tip:
Serve with crusty bread or a side salad, and don’t forget an extra dusting of Parmesan on top. This dish pairs beautifully with a glass of red wine like Chianti.
Would you like me to also give you the traditional Bologna-style version (which uses pancetta and less tomato), or do you prefer this more modern Italian-American style?
