Printable Recipe
Bolognese Sauce
A traditional slow-cooked Italian meat sauce from Bologna, made with beef, pork, pancetta, wine, and milk, served with pasta.
Prep time
About 5 min
Cook time
2 hrs 42 min
Total time
About 2 hrs 47 min
Yield
10
Ingredients
16
Steps
10
Filed under: beef, pasta, stovetop, over 1 hour.
Source channel: Giovanni Siracusa
Key ingredients
pancetta, cubed, knob of butter, medium onion, finely diced, carrots, finely diced, celery stalks, finely diced.
Ingredients
- 6 oz pancetta, cubed
- 1 knob of butter
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 lb ground beef
- 1 lb ground pork
- 1 cup dry white wine
- 2 tbsp tomato paste
- 2 cups tomato passata
- 2 cups vegetable stock
- 2 bay leaves
- Salt & black pepper
- Pinch of nutmeg
- 1 cup whole milk, warm
- Parmigiano Reggiano, grated (for serving)
Method
- Render pancetta over low heat (no oil needed).
- Add butter and soffritto (onion, carrot, celery). Cook for 10 minutes until soft.
- Add beef and pork. Brown the meat well, seasoning with salt and pepper.
- Deglaze with white wine. Let it fully evaporate.
- Stir in tomato paste. Cook 2 minutes to deepen flavor.
- Add tomato passata, vegetable stock, bay leaves, and nutmeg. Stir well.
- Simmer on very low heat for 2 hours, stirring occasionally.
- Stir in warm milk. Cook for another 30 minutes until silky.
- Cook tagliatelle until al dente. Reserve pasta water.
- Toss ragù with tagliatelle, adding pasta water as needed for a smooth sauce.