Bolognese Sauce
Authentic Ragù alla Bolognese made with ground beef, fresh pancetta, fine soffritto, tomato, red wine and broth, slowly simmered until thick and creamy.
This recipe follows the modern deposited formula cited by the source: beef and fresh pancetta build savory depth, a finely chopped soffritto supplies sweetness, and tomato, wine and broth reduce slowly into a concentrated sauce. The patient two-hour simmer gives the ragù its characteristic texture.
Instructions
- 1
Trim the onion, celery and carrot, then chop all three very finely for the soffritto.
- 2
Finely chop the fresh pancetta. Heat the olive oil in a heavy-bottomed pot over medium heat and add the pancetta.
- 3
Cook the pancetta, stirring often, until its fat begins to render and sizzle without burning. Add the chopped vegetables.
- 4
Soften the vegetables slowly over medium-low heat, stirring often with a wooden spoon so the onion does not burn. Raise the heat, add the ground beef and stir thoroughly to break it up.
- 5
Cook the beef for about 10 minutes, stirring, until it sizzles and loses its raw appearance.
10 min
- 6
Pour in the red wine and let the alcohol evaporate completely, then stir in the double-concentrated tomato paste.
- 7
Add the tomato passata and hot broth. Cover and simmer over medium-low heat for 2 hours, stirring occasionally. Season with salt and pepper halfway through, and add a little more hot broth only if the ragù becomes too dry.
2 hr
- 8
The ragù is ready when it is dark orange-red, enveloping and creamy. Taste, adjust the salt and pepper, and use it hot in your chosen dish.
Ago's Notes
- Use unsalted vegetable or meat broth, adding a little more only if the ragù becomes too dry during its long simmer.
- Refrigerate the ragù in a covered container for no more than 2–3 days and reheat it when needed. Freeze it only when all the ingredients used were fresh.
- The source permits a roughly 60% beef and 40% pork mixture and a hint of nutmeg, but excludes veal, smoked bacon, garlic, herbs, brandy and flour from the traditional version.
The finished ragù should be dark orange-red, thick and creamy, ready for egg tagliatelle, lasagna or another pasta dish.
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