Bolognese Meat Sauce (ragu alla bolognese) - Emilia-Romagna, Primo
This authentic Bolognese ragu recipe, originating from Emilia-Romagna, yields a rich, slow-cooked meat sauce perfect for pasta. Featuring finely diced beef, pancetta, prosciutto, and a classic soffritto base, it's simmered with red wine, tomato puree, and broth, then finished with chicken livers and milk for unparalleled depth and tenderness. A truly traditional and flavorful main course.
Equipment
- 1 Large Dutch Oven Or heavy-bottomed pot, essential for slow simmering.
- 1 Chef's knife For precise dicing of vegetables and meats.
- 1 Cutting Board A sturdy surface for all your chopping needs.
- 1 Wooden Spoon Ideal for stirring and scraping the bottom of the pot without scratching.
- 1 Set of Measuring Cups and Spoons For accurate liquid and ingredient measurements.
Ingredients
Main
- 1 onion peeled and finely chopped
- 1 carrot washed, peeled, ends cut, and finely chopped
- 1 rib of celery washed, ends cut, and finely chopped
- 50 grams pancetta
- 50 grams butter
- 300 grams lean beef such as flank or arm clod, finely diced (can replace some of the beef with a mixture of veal, fresh sausage, and/or pork)
- 100 grams prosciutto
- 180 milliliters red wine
- 200 milliliters tomato puree passata
- 2-4 cups meat broth or water
- 100 grams chicken livers finely chopped
- 120 milliliters milk or cream
Instructions
- Finely chop the onion, carrot, and celery for the soffritto. Separately, finely dice the pancetta, beef, prosciutto, and chicken livers.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced pancetta and cook gently until rendered and lightly crisp.
- Add the chopped onion, carrot, and celery to the pot. Sauté slowly over low-medium heat for 10-15 minutes until very soft and translucent, but not browned.
- Increase heat to medium-high. Add the finely diced beef and brown it thoroughly on all sides, breaking it up with a wooden spoon.
- Stir in the finely diced prosciutto and cook for another 2-3 minutes, allowing its flavors to meld with the beef and vegetables.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated.
- Add the tomato puree and 2 cups of meat broth (or water). Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and cook for at least 2 hours, stirring occasionally.
- After 2 hours, stir in the finely chopped chicken livers. Continue to simmer, adding more broth or water as needed to maintain a saucy consistency, for another 1-2 hours, or until the meat is very tender and the sauce is rich.
- Just before serving or during the final 30 minutes of simmering, stir in the milk or cream. Allow it to gently heat through and incorporate into the sauce.
- Taste and adjust seasoning as needed. Serve the Bolognese ragu hot, traditionally with tagliatelle pasta and grated Parmigiano-Reggiano.
Notes
Achieving a true Bolognese requires patience. Begin by meticulously dicing your soffritto (onion, carrot, celery) and rendering the pancetta gently to build a foundational flavor. Ensure a good, even sear on your beef before deglazing with red wine; this caramelization is paramount for depth. The finely chopped prosciutto and chicken livers are traditional umami bombs—don't omit them for authentic richness. Simmer the sauce for a minimum of 2-3 hours, allowing the flavors to meld and the meat to become meltingly tender. Adding milk or cream at the very end not only enriches the sauce but also mellows the acidity from the tomato and wine. Serve with freshly cooked tagliatelle and a generous grating of Parmigiano-Reggiano for the quintessential Emilian experience.