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Classic Ragù Bolognese

Name: Classic Ragù Bolognese
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4-6
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 2 medium onions, finely chopped (about 1 1/2 cups); 2 celery stalks, finely chopped (about 1 cup); 2 carrots, peeled, finely chopped (about 3/4 cup); 6 oz ground beef (85% lean); 6 oz ground veal; 3 oz thinly sliced pancetta, finely chopped; 1/2 cup dry red wine; 3 cups beef stock or chicken stock, divided; 3 tbsp tomato paste; Kosher salt and freshly ground black pepper; 1 cup whole milk; 1 lb tagliatelle or fettuccine (preferably fresh egg); Finely grated Parmesan (for serving)

A slow-simmered meat sauce built on the holy trinity of soffritto, beef, veal, and pancetta creates an impossibly rich, savory depth that only hours of patient cooking can achieve. The wine and tomatoes meld into the ground meat, creating a silky texture that clings perfectly to fresh pasta. Make this on a weekend when you want the house filled with aroma and have a crowd to feed, or freeze it for weeknight dinners that taste like you've been cooking all day.

Prep

20 minutes

Cook

2 hours 30 minutes

Total

2 hours 50 minutes

Serves

4-6

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Ingredients

Units

Instructions

1
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes.
2
Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
3
Add wine; boil 1 minute, stirring often and scraping up browned bits.
4
Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
5
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
6
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.
7
Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry.
8
Divide pasta among warm plates. Serve with Parmesan.

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Classic Ragù Bolognese

Prep

20 minutes

Cook

2 hours 30 minutes

Total

2 hours 50 minutes

Serves

4-6

Jump to recipe

Ingredients

Units

Instructions

1
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes.
2
Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
3
Add wine; boil 1 minute, stirring often and scraping up browned bits.
4
Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
5
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
6
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.
7
Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry.
8
Divide pasta among warm plates. Serve with Parmesan.

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