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Ragu alla bolognese recipe

Homemade Bolognese sauce

A rich, meat-based sauce to be served over polenta or freshly made pasta.
4.36 from 53 votes
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Course: Sauce
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 people
Calories: 290kcal
Author: Guido Pedrelli

Ingredients

  • 6 oz. ground beef
  • 6 oz. ground veal
  • 1 28 oz can San Marzano tomatoes crushed
  • 3 oz. thinly sliced pancetta
  • 2 tbsp extra-virgin olive oil
  • 2 medium onions
  • 2 carrots peeled
  • 2 celery stalks
  • 1/2 cup dry red or white wine
  • 3 cups chicken or beef broth
  • 2 tbsp tomato paste
  • 1 cup whole milk
  • Salt and freshly ground black pepper to taste
  • 1 sprig of fresh rosemary finely chopped (optional)

Instructions

  • To begin, use a kitchen knife to finely chop the celery, carrots and onion. Cut them equally in size to allow for even cooking.
  • In a large pot, add the extra virgin olive oil. Warm on the stove over medium heat.
  • Add the celery, carrots and onion to the pot. Cook over low heat until soft (approximately 12 minutes), occasionally stirring with a wooden spoon. If you use the rosemary, add it here and stir for a further minute.
  • Add the pancetta and cook until the fat is released. Add tomato paste and cook, mixing until fully incorporated with the pancetta, for about 2-3 minutes.
  • Add the veal and beef, sauté, breaking up the ground meat with the back of a wooden spoon. Stir continuously until browned, for about 15 minutes.
  • Add the wine and stir until it evaporates completely.
  • Scrap any browned bits from the pot and add the San Marzano crushed tomatoes.Stir to combine, then add 2 1/2 cups of the chicken or beef stock and stir.
  • Reduce the heat to low and simmer, occasionally stirring for 2 hours. If the meat appears to dry out during this time, add a little bit of broth or water. Once cooked, season with salt and pepper.
  • In a small saucepan, bring the milk to a simmer then gradually add to the meat sauce.
  • Cover and simmer over low heat for 45 minutes, stirring occasionally. If the sauce is too thick, add 1/4 cup of stock to thin the sauce if needed. Taste again for salt and set aside.
Serving: 100g | Calories: 290kcal | Carbohydrates: 10g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 657mg | Potassium: 498mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3613IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg
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