Ragu Bolognese

This is the real deal, an authentic recipe for a meat sauce.

Print Recipe

Prep Time 10

Cook Time 3

Total Time 3 10

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 6132.3 kcal

Equipment

1 Large Saucepan or Dutch Oven Heavy-bottomed for even heat distribution during long simmering.
1 Chef's knife
1 Cutting Board
1 Wooden Spoon or Spatula For stirring and breaking up meat.
1 Measuring Cups and Spoons

Ingredients

Main

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Instructions

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Notes

Achieve a truly authentic Ragu Bolognese by mincing your mirepoix (onion, celery, carrot) very finely; this allows them to 'melt' into the sauce. Proper browning of the mixed meats and pancetta is crucial for developing deep umami flavors through the Maillard reaction. Do not rush this step, and ensure the milk fully evaporates before adding the tomato and broth – the milk tenderizes the meat and adds a subtle richness. A long, slow simmer is non-negotiable; two and a half hours is a minimum, with longer cooking yielding a more cohesive and flavorful sauce. Serve traditionally with wide pasta like tagliatelle or pappardelle, allowing the thick sauce to cling beautifully.