Ragù alla bolognese – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Bologna Servings: Serves 6
Italy Region / Locale: Bologna Servings: Serves 6Ragù alla Bolognese is a traditional Italian meat sauce originating from Bologna, the heart of the Emilia-Romagna region. This beloved dish is a rich, hearty sauce featuring a complex layering of flavors achieved through a slow simmering process. It is iconic for its use of a variety of meats and aromatic vegetables, typically paired with tagliatelle or used as a filling for lasagna.
Ingredients
- olive oil – 2 tablespoons / 30 ml
- unsalted butter – 2 tablespoons / 28 g
- yellow onion, finely chopped – 1 medium / 150 g
- carrot, finely chopped – 1 medium / 100 g
- celery stalk, finely chopped – 1 / 80 g
- ground beef – 500 g / 1.1 lbs
- ground pork – 250 g / 0.55 lbs
- whole milk – 1 cup / 240 ml
- dry white wine – 1 cup / 240 ml
- canned whole tomatoes – 800 g / 28 oz, crushed by hand
- tomato paste – 2 tablespoons / 30 g
- bay leaf – 1
- salt – to taste
- black pepper – to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the chopped onion, carrot, and celery, sautéing until they soften and the onion turns translucent, about 8-10 minutes.
- Increase the heat to medium-high, add the ground beef and pork, cook until browned and crumbly, about 10 minutes.
- Pour in the milk, allowing it to simmer until fully absorbed by the meat, about 5 minutes.
- Add the wine, again letting it simmer until it evaporates, around 5 minutes.
- Stir in the hand-crushed tomatoes, tomato paste, and the bay leaf. Mix well.
- Reduce the heat to low, cover the pot partially, and let it simmer gently for 2 to 3 hours, stirring occasionally.
- Adjust seasoning with salt and pepper to taste before serving.
Substitutions
- dry white wine -> dry red wine
- ground beef -> ground veal
- olive oil -> sunflower oil
Enhancements in the Next Evolution
- Use pancetta to enhance the depth of flavor.
- Consider adding a splash of balsamic vinegar for sweetness and acidity.
- Incorporate rosemary or thyme to add aromatic elements.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
