Classic Beef Bolognese (Ragù alla Bolognese)
A rich, slow-cooked meat sauce made with ground beef chuck, pancetta, white wine, and milk, traditionally served over wide pasta like tagliatelle.
20
Prep (min)
160
Cook (min)
180
Total (min)
Servings
Excluded Kosher salt, bay leaf, and nutmeg as they contribute negligible calories
Estimated nutritional content based on fresh egg pasta as specified in ingredients
Assumed standard nutrient retention for white wine after reduction
Excluded additional Parmesan for serving as amounts vary by preference
Ingredients
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 small carrot, peeled, chopped
- 3 tbsp extra-virgin olive oil
- 1 lb ground beef chuck (20% fat), patted dry
- to taste Kosher salt
- 3 oz thinly sliced pancetta, finely chopped
- 1 cup dry white wine
- 1/3 cup tomato paste
- 1 piece bay leaf
- 1 pinch finely grated nutmeg
- 2 cup homemade chicken stock or low-sodium chicken broth
- 1 cup whole milk
- 1 lb fresh tagliatelle or pappardelle, or dry rigatoni
- 2 oz finely grated Parmesan (about 1/2 cup), plus more for serving
Instructions
- 1
Pulse the chopped onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
- 2
Heat 3 Tbsp. extra-virgin olive oil in a Dutch oven or other large pot over medium. Break the ground beef into small clumps and add to the pot; season lightly with kosher salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.
- 3
Wipe out the pot. Cook the chopped pancetta in the same pot over medium heat, stirring occasionally, until it has released some of its fat and is crisp, 6–8 minutes. Add the reserved onion mixture to the pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to the surface, 6–8 minutes.
- 4
Return beef to the pot and pour in 1 cup dry white wine. Reduce heat to medium-low and cook, smashing beef with a wooden spoon, until wine is evaporated and meat is finely ground, 12–15 minutes. Add 1/3 cup tomato paste, 1 bay leaf, and a pinch of nutmeg and cook, stirring occasionally and pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
- 5
Pour in 2 cups chicken stock and 1 cup whole milk; add a pinch of kosher salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very tender, 2–2.5 hours. The sauce should have the texture of a sloppy joe mixture. If liquid reduces too much, add extra stock. Discard bay leaf and adjust seasoning.
- 6
Cook the pasta in a large pot of boiling salted water. Cook fresh pasta for about 3 minutes, or dry pasta until very al dente (about 2 minutes less than package directions).
- 7
Using tongs, transfer cooked pasta to the pot with sauce. Add 1 cup pasta cooking liquid and 2 oz. finely grated Parmesan cheese. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
- 8
Transfer the pasta to a platter and top with more Parmesan cheese.
Recipe by Jille van der Togt