Description
Ragù alla Bolognese is a traditional Italian meat sauce from the city of Bologna. Unlike quicker versions, the original recipe takes time.
Ingredients
Units
Scale
- 1.1 lb ground beef
- 12 oz pappardelle pasta
- 3 1/2 oz pancetta (or thick-cut bacon), diced
- 1 1/2 cups tomato passata
- 2/3 cup red wine
- 2 shallots
- 2 celery stalks
- 2 sprigs fresh rosemary, optional
- 1 carrot
- 1/2 beef bouillon cube (0.18 oz)
- Parmesan cheese, grated
- Olive oil
Instructions
- Finely chop the 2 shallots, very finely dice the 2 celery stalks, and coarsely grate the carrot.
- Heat a generous drizzle of olive oil in a large skillet or Dutch oven. Cook the 3 1/2 oz diced pancetta for 2 to 3 minutes. Add the chopped vegetables and cook, stirring regularly, for 10 minutes until softened.
- Add the 1.1 lb ground beef and cook for 5 to 10 minutes, breaking it up with a spoon, until browned.
- Pour in the 2/3 cup red wine and let it reduce for a few minutes.
- Crumble in the 1/2 beef bouillon cube and stir in the 1 1/2 cups tomato passata. Add 1 or 2 sprigs of rosemary if using.
- Mix well, cover with a lid, and let the sauce simmer gently for at least 2 hours.
- Remove the lid and let it cook for another 30 minutes if the sauce needs to thicken further.
- Serve with tagliatelle, pappardelle, pici, or another thick pasta shape. Finish with freshly grated Parmesan cheese.
Notes
Curious about the Tuscan version where pancetta is replaced with Italian sausage? Then give ragù toscano a try!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: Italian