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Classic Ragù Bolognese

Classic Ragù Bolognese

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A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.


  • 2 Tbsp. extra-virgin olive oil
  • 2 medium onions, finely chopped (about 1 1/2 cups)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 2 carrots, peeled, finely chopped (about 3/4 cup)
  • 6 oz. ground beef (85% lean)
  • 3 oz. thinly sliced pancetta, finely chopped
  • 3 cups (about) beef stock or chicken stock, divided
  • Kosher salt and freshly ground black pepper
  • 1 lb. tagliatelle or fettuccine (preferably fresh egg)
  • Finely grated Parmesan (for serving)

Recipe Preparation

  • Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

  • Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

  • DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

  • Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Nutritional Content

4 main-course servings, 1 serving contains: Calories (kcal) 695.2 %Calories from Fat 31.6 Fat (g) 24.4 Saturated Fat (g) 6.8 Cholesterol (mg) 145.9 Carbohydrates (g) 83.6 Dietary Fiber (g) 5.7 Total Sugars (g) 9.3 Net Carbs (g) 77.9 Protein (g) 33.5 Sodium (mg) 735.6Reviews SectionI have tried this multiple times. I skip the milk often as well. Great recipe!AnonymousSan Francisco06/29/20I want to know what kind of Prego they’re selling in Oregon.MikeRadNelson Bc Canada06/07/20Fantastic!!! I skipped the milk and the ragu turned out absolutely Great. I’ll definitely be making this again!AnonymousManhattan, NYC05/03/20As an American who studied in Italy for my last term in college 15 years ago, this really hit the spot. I made a few alterations.Instead of 6 oz beef and 6 oz veal, I used 1 lb of beef.I also used a full cup of red wine and3 carrots and3 celery stalksI added 3 cloves of garlic and2 bay leavesI seasoned sparingly with salt at every step and then salted to taste when it was done.I fortified my milk with a half ounce of heavy creamAnonymousCalifornia05/01/20This recipe is wonderful. The beauty of it is that it is packed with flavor and not because you are having to adding every herb in your cupboard. Texture is beautfiul. First time i made this was two years ago and it’s now a staple especially at christmas eve dinner.AnonymousSt . Paul, MN12/24/19If you don't like this very traditional Italian recipe, that's fine, but this is as authentic as it gets. Adding garlic, a bunch of aromatics and/or more acidity no longer makes it truly a traditional and classic, albeit it is still a good Ragù. This dish was crafted from a very simplistic approach. Italian recipes are made very slowly, delicately, simply and with passion and love. This recipe is a 10/5, one of the few truly traditional recipes on the internet.Nowhere near BA’s best. The sauce is way to thin, missing garlic, seasonings, etc. I think Prego makes a better option.Ian HowardHillsboro, Oregon04/06/19I love this recipe, and while I can see why some people were not happy with it, you just have to remember this is not an "American" bolognese.In our house we are garlic lovers and yes, I added garlic. Also, followed the one suggestion and cooked the tomato paste with the veggies to caramelize it, then removed them while I browned the meat. THEN brought everyone back to the party.Yes, it took longer to simmer to get the right texture but once it did, it's amazing.However, next time I make this recipe, I WILL add some herbs, I agree it needs some. And will do a little seasoning in the beginning (careful not to over-salt).We love this dish and I make it at least once a year - double batch - so I can freeze some for later.AnonymousIllinois01/21/19Tastes just like the Ragu we were served in Italy!AnonymousVancouver01/19/19Made a this few times. I made these modifications and really feel like I nailed it.•I used 1/2 butter 1/2 evoo•5 cloves of garlic•fresh ground nutmeg•used pork/veal/beef mixture•simmered with bay leaves•tossed papperadelle in butter then plated/topped with RagùThis a great recipe to build off of.If you want the real Ragu sauce from Italy then this recipe is for you! If you want an American version then keep it moving. To the people who commented negative reviews, you clearly don’t know anything about authentic Italian culture. The simple ingredients used is why Italians are healthy and Americans are not. My husband loved this and said it was exactly how his mother used to make it in Italy. We loved it!!The recipe is really lacking a few key things. I made the recipe with some adjustments and it was very good. First of all, where’s the garlic!? I added 3 large cloves. Second change is I added the tomato paste with the aromatics and let it cook down - this adds umami. Why does the recipe say to season at the end? Season at every step! This adds complexity, just be careful not to over-season as the sauce will reduce and become saltier as it cooks. Then I removed the aromatics from the pan so the meat has more room to brown. Deglaze with wine, and added a can of tomato puree (canned tomatoes would also work), top with beef stock and where’s the herbs at!? I added a bay leaf, spring of thyme, and dried oregano and basil. With these modifications it’s a good sauceThis recipe is trash. How you gonna try to pass this off a classic bolognese? No garlic? Ha! Y’all are slipping with this nonsenseAwesome recipes!! Loved it!!! Have to let it simmer a little longer to get thicker.jessicaolBrooklyn11/22/18Love this recipe! I've also made it using hot italian chicken sausage (instead of the beef + veal) which turned out great

Watch the video: Two Greedy Italians - Ragù alla Napoletana HD (May 2022).


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