Ragu alla Bolognese: Classic Meat Sauce

Introduction

Ragu alla Bolognese is a classic Italian meat sauce originating from the city of Bologna. This rich and hearty sauce is a staple in Italian cuisine, known for its deep flavors and comforting aroma. Traditionally served with fresh pasta like tagliatelle or fettuccine, Ragu alla Bolognese is a versatile sauce that can elevate any dish it accompanies.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves of garlic, minced
• 1 cup dry white wine
• 1 cup whole milk
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 4 tbsp olive oil

Directions

1. In a large, heavy-bottomed pot, heat olive oil over medium heat.
2. Add the finely chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Increase heat to medium-high and add the ground beef and pork. Cook until browned, breaking up any clumps with a wooden spoon.
5. Pour in the white wine and let it simmer until reduced by half.
6. Stir in the tomato paste and cook for 2-3 minutes.
7. Pour in the crushed tomatoes and beef broth. Season with nutmeg, salt, and pepper.
8. Bring the sauce to a simmer, then reduce heat to low and cook uncovered for 2-3 hours, stirring occasionally.
9. During the last 30 minutes of cooking, stir in the whole milk.
10. Adjust seasoning if needed and serve the Ragu alla Bolognese over freshly cooked pasta, garnished with grated Parmesan cheese.

FAQ about Ragu alla Bolognese: Classic Meat Sauce

What is Ragu alla Bolognese?

Ragu alla Bolognese is a classic Italian meat sauce originating from Bologna, Italy. It is a rich, slow-cooked sauce typically made with finely chopped onions, celery, carrots, ground meat (commonly beef), tomatoes, wine, and milk.

How is Ragu alla Bolognese different from regular meat sauce?

Ragu alla Bolognese differs from regular meat sauce in its ingredients and preparation. It is cooked slowly over low heat for several hours to develop complex flavors. The addition of milk or cream in Ragu alla Bolognese sets it apart, giving it a creamy and rich consistency.

What dishes can I make with Ragu alla Bolognese?

Ragu alla Bolognese is a versatile sauce that pairs well with various pasta shapes like tagliatelle, fettuccine, or rigatoni. It is also used in lasagna, stuffed pasta dishes like cannelloni, or served over creamy polenta. The possibilities are endless!