This rich and flavorful Ragù Alla Bolognese is of the word famous Italian meat sauces.
There are quite a few variations you might find but the basic and most traditional recipe is very simple.
Sofritto – finely chopped onion, celery and carrot sauteed with a drizzle of extra virgin olive oil.
Ground meat – use both pork and beef for the best flavor. Ratio of the meat can vary depending on the taste. Some like to add pancetta, but I recommend this only in case you’re using just beef and no pork as the meat.
Wine – white and red wine work equally well. Only important thing to keep in mind – use dry wine only.
Milk – milk serve to balance acidity of the tomatoes, but you can substitute it with a tablespoon of butter if needed.
Tomato Sauce/ Tomato Passata – the quantity of tomatoes in Ragu Alla Bolognese is the most arguable topic even among Italians. In Emilia Romagna, where this sauce is originally from, the recipe calls for very small quantity of tomato passata, just to give a light color to the meat. Something about 1/2 cup for 2 pounds of meat. But I prefer adding a bit more of tomato sauce to make it more creamy and flavorful. So it’s totally up to your own preference how much passata you use. Other than that here’s true and authentic recipe of Traditional Ragu Alla Bolognese.
Traditional Ragù Alla Bolognese
- 1 lb ground pork
- 1 lb ground veal
- 1 large onion chopped
- 1 large carrot chopped
- 2 celery stalks chopped
- ½ - 2 cups tomato passata
- ½ cup white or red dry wine
- ½ cup milk
- Salt pepper to taste
- Extra virgin olive oil
- Start by washing and peeling the vegetables. With a sharp knife dice onion, carrot and celery.
- You can also chop them roughly and pulse in a food processor until finely chopped.
- In a large skillet pan add extra virgin olive oil, chopped onions, carrots and celery.
- Let cook on medium heat for a few minutes.
- Add ground meat, stir continuously to break any large pieces. Once meat changed the color add wine. Let simmer until wine is completely evaporated.
- Add salt, pepper to taste.
- Give a nice stir and add tomato passata. Reduce the heat and let simmer for 40-6- minutes covered with a lid.
- Check on the sauce from time to time. Stir and add some water if it starts to become too dry.
- Once the sauce is almost ready, add milk and leave it to simmer under a cover for another few minutes.