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Bowl of pasta with ragu bolognese being served with wooden spoons.

Pasta with Ragu Bolognese

In the city of Bologna, I was able to learn how to make a proper Bolognese sauce. It is rich in the deep favors of pork and beef, with a hint of tomatoes that are simmered until the sauce is thick and clings to tagliatelle pasta – fresh made, of course! Topped with freshly grated Parmigiano-Reggiano cheese. I can’t think of a better way to start a meal.
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Prep Time 35 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 20 mins

Ingredients
  

  • 2 T Olive Oil
  • 5 oz Pancetta (uncured bacon)
  • 1 Medium Onion finely diced
  • ½ cup Carrot finely diced
  • ½ cup Celery finely diced
  • 1- pound Ground Beef
  • ½ cup Red Wine
  • 2 T Double-Concentrated Tomato Paste (dissolved in 1-cup warm water)
  • 1- cup whole milk
  • Salt & pepper
  • 1- pound fresh pasta tagliatelle, fettuccine, pappardelle, or penne
  • ½ cup Parmigiano Reggiano cheese and some extra cheese for table

Instructions
 

  • In a food processor, or by hand, finely chop the pancetta until it resembles ground pork.
    Pancetta in food processor finely ground
  • In a medium saucepot (or Dutch oven) over medium heat, add the olive oil. When warm add the pancetta, cook about 4 minutes until some of the fat starts to render out.
  • Add the onion, carrots, and celery and cook until vegetables are soft, about 4-6 minutes.
    Diced vegetables added to pot and stirred
  • Increase the heat to medium-high and add the ground beef. Using a spoon, break the meat up into small pieces. Continue stirring and continue breaking the meat into very small pieces until the meat has cooked evenly.
  • Stir in the red wine and cook about 2 minutes. Add the diluted tomato paste and reduce the heat to a simmer.
  • Every few minutes, give the sauce a stir and add a tablespoon of the milk until it is all gone. Cook the sauce for 1½ to 2 hours until most of the liquid has evaporated. If the sauce should become too dry during the cooking time, carefully add 1-2 tablespoons of water. Season with salt and pepper. Set the sauce aside until ready to use. Reheat if necessary.
  • When ready to serve, bring a large pot of water to a boil. Add 1 tablespoon of salt. Add the pasta and cook the pasta for 2-4 minutes.
  • Drain the pasta. Place in a large bowl or platter and reserve ½ cup of the pasta cooking liquid.
  • Toss the pasta with the sauce. If it seems a little dry, add a little of the pasta cooking liquid. Add the cheese and toss again.
  • Serve with more cheese on the side.

Notes

TIPS & TRICKS
– There are so many recipes for ragu Bolognese. I adapted this version from the Accademia Italiana Della Cucina recipe, which is the standard recipe most for most Bolognese.
– Sauce can be made 3-4 days in advance and freezes nicely.
– If possible, always serve with fresh, long stranded pasta so that the sauce clings to the noodles.