Ragù alla bolognese recipe

Bologna's meat sauce, with little tomato, finished with milk and simmered for two hours until thick, meant for fresh tagliatelle.

2 hours and 50 minutesmedium12 ingredients

Ingredients

• 300 g beef mince, coarse
• 150 g pancetta
• 50 g carrot
• 50 g celery
• 50 g onion
• 50 g butter
• 100 ml dry white wine
• 300 ml tomato passata
• 200 ml whole milk
• 200 ml meat broth
• 1 pinch salt
• 1 pinch black pepper

How to make Ragù alla bolognese

1. Chop the 150 g pancetta very finely and melt it slowly in a heavy pan about 20 cm wide.
2. Add the 50 g butter and the 50 g each of carrot, celery and onion, chopped very fine. Let them soften gently, about 15 minutes, without colour.
3. Add the 300 g coarse beef mince, break it up with a wooden spoon and cook until it loses its water and starts to sizzle.
4. Pour in the 100 ml white wine and stir gently until it has completely evaporated.
5. Add the 300 ml passata, cover and keep at a bare simmer for about two hours, adding the broth a little at a time whenever it gets dry.
6. Towards the end, stir in the 200 ml milk to soften the acidity of the tomato and let it be absorbed.
7. Season with salt and pepper. Serve with fresh egg tagliatelle.

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