Traditional Bologna-Style Ragù
Official Recipe from the Accademia Italiana della Cucina. Authentic recipe straight from the kitchens of Bologna. The gold standard of Bolognese.
Ingredients
- 400g (1 lb) coarsely ground beef (preferably from the belly, flank, or shoulder)
- 150g (5.3 oz) fresh pork pancetta, finely diced
- 50g (3.5 tbsp) carrot, finely diced
- 50g (3.5 tbsp) celery stalk, finely diced
- 50g (3.5 tbsp) onion, finely diced
- 300g (10.5 oz) tomato puree or peeled tomatoes, crushed
- 1 glass of dry white wine
- 1 glass of whole milk
- 4 tablespoons extra virgin olive oil or 30g (1 oz) butter
- Salt and freshly ground black pepper, to taste
- 1/2 glass of water (if needed)
Instructions
- 1
Prepare Soffritto Base
In a heavy-bottomed pan (preferably earthenware or thick aluminum), heat the olive oil or butter and add the finely diced pancetta. Sauté gently until the fat becomes transparent.
- 2
Add Vegetables
Add the finely diced onion, celery, and carrot (the soffritto). Sauté gently until the vegetables are soft and the onion is translucent, stirring occasionally with a wooden spoon.
- 3
Add Meat
Add the ground beef and break it up well with a wooden spoon. Stir thoroughly and cook until the meat is browned and begins to sizzle.
- 4
Add Milk
Pour in the milk and simmer gently, stirring frequently, until it has completely evaporated. This step is crucial as it helps tenderize the meat.
- 5
Add Wine
Add the white wine and simmer until it has completely evaporated and the alcoholic aroma has dissipated.
- 6
Add Tomatoes
Add the tomato puree or crushed peeled tomatoes, stir well, and bring to a simmer.
- 7
Slow Cooking
Once the sauce begins to simmer, reduce the heat to very low so that the sauce barely bubbles. Cook uncovered for at least 2 hours (3 hours is better), adding a little water if necessary to prevent sticking. The sauce is ready when the oil separates from the tomato.
- 8
Season
Towards the end of cooking, taste and adjust with salt and freshly ground black pepper.