Ragu alla Bologonese Like the Ragu Napoletano I made a couple of weeks ago, Ragu alla Bolognese is a traditional Italian sauce made by slowly simmering some meat with a soffritto (onions, carrots and celery). Ragu alla Bolognese is probably the better known of the two, but is so often misrepresented outside of Italy. The authentic rendition of this dish uses very little tomato, contains no garlic or herbs, and milk is added to bring out the sweetness of the meat. Most importantly, it is usually served with tagliatelle or fettuccine, as these pastas are able to stand up to the heartiness of the sauce, and is never served with spaghetti. This is one of my favourite pasta recipes to cook but it needs at the very least 90mins for the flavours to develop properly and the meat to soften. The longer and slower you cook it for, the better it gets. I once cooked a large pot of Ragu alla Bologonese over 8 hours and served with pappardelle for a dinner party - a simple and delicious meal to make for a group of people. [[MORE]] Makes enough for 4 300g ground beef200g ground pork100g pancetta (or good quality streaky bacon), finely chopped3 Tablespoons olive oil1 onion, finely diced1 carrot, finely diced1 celery stick, finely diced1 cup dry white wine1 cup fresh milk3 Tablespoons tomato pasteSalt & pepper4 servings of tagliatelle or fettuccineParmigiano-reggiano cheese What to do Heat olive oil in Dutch oven or heavy-bottomed pot on medium and sweat ? onion, carrot and celery for about 10mins until translucent. Adjust heat to medium-high, add pancetta and cook until the fat starts to melt. Stir in veal and pork, breaking up the meat, until it starts to brown. Add wine and tomato paste, mix and simmer for about 5mins. Stir in milk slowly, waiting until the meat absorbs the milk before adding more. Lower heat to simmer and cook for around 2 hours, stirring occasionally and adding more milk if the sauce starts to dry out. Season with salt & pepper. Meanwhile, boil water in large pot with a teaspoon of salt, and cook pasta in salted water for about 8mins until al dente ?. Drain pasta and toss in sauce until evenly coated. Grate some parmigiano-reggiano on top before serving.

Ragu alla Bologonese

Like the Ragu Napoletano I made a couple of weeks ago, Ragu alla Bolognese is a traditional Italian sauce made by slowly simmering some meat with a soffritto (onions, carrots and celery). Ragu alla Bolognese is probably the better known of the two, but is so often misrepresented outside of Italy. The authentic rendition of this dish uses very little tomato, contains no garlic or herbs, and milk is added to bring out the sweetness of the meat. Most importantly, it is usually served with tagliatelle or fettuccine, as these pastas are able to stand up to the heartiness of the sauce, and is never served with spaghetti.

This is one of my favourite pasta recipes to cook but it needs at the very least 90mins for the flavours to develop properly and the meat to soften. The longer and slower you cook it for, the better it gets. I once cooked a large pot of Ragu alla Bologonese over 8 hours and served with pappardelle for a dinner party - a simple and delicious meal to make for a group of people.

Makes enough for 4

300g ground beef
200g ground pork
100g pancetta (or good quality streaky bacon), finely chopped
3 Tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
1 cup dry white wine
1 cup fresh milk
3 Tablespoons tomato paste
Salt & pepper
4 servings of tagliatelle or fettuccine
Parmigiano-reggiano cheese

What to do

Heat olive oil in Dutch oven or heavy-bottomed pot on medium and sweat ? onion, carrot and celery for about 10mins until translucent.

Adjust heat to medium-high, add pancetta and cook until the fat starts to melt. Stir in veal and pork, breaking up the meat, until it starts to brown.

Add wine and tomato paste, mix and simmer for about 5mins. Stir in milk slowly, waiting until the meat absorbs the milk before adding more.

Lower heat to simmer and cook for around 2 hours, stirring occasionally and adding more milk if the sauce starts to dry out. Season with salt & pepper.

Meanwhile, boil water in large pot with a teaspoon of salt, and cook pasta in salted water for about 8mins until al dente ?. Drain pasta and toss in sauce until evenly coated. Grate some parmigiano-reggiano on top before serving.

Tags: food recipe italian food pasta pork beef ragu bolognese