{Ragù alla Bolognese} Classic Bolognese Sauce Recipe
This {Ragù alla Bolognese} Classic Bolognese Sauce recipe is made with pancetta, ground meat, and a touch of cream. Toss it with fresh tagliatelle or use it in lasagne alle Bolognese!
3cupscan crushed or pureed tomatoes(not tomato paste)
2cupslow-sodium beef brothor store bought bone broth or homemade beef or chicken stock
1cupwhole milkor heavy cream
Instructions
Brown The Prosciutto And Pancetta: If you can, buy the prosciutto and the pancetta each in 4 ounce pieces as it’ll make it easier to dice. Place both in the freezer for 5 minutes before cutting to make it easier to handle. Using a sharp knife or a serrated knife, dice them into very small pieces. Add the olive oil to a large (at least 7-quart) heavy-bottomed pot or Dutch oven and heat over medium heat then stir in the diced prosciutto and pancetta to coat it in the oil. Cook, stirring occasionally, until the fat has cooked off and the meats are golden brown, about 10 minutes.
Sweat The Vegetables: Stir in minced onion, celery, and carrots, reduce the heat to medium low, and let cook until the vegetables are translucent and soft, about 10 to 15 minutes. Taste the vegetables and add salt and pepper (the pancetta and prosciutto bring a lot of salt so don’t be too aggressive).
Add The Ground Meat: Add the ground pork and ground beef and break it up with a spoon until the meat is relatively the same size. Add salt and pepper and stir to combine. Add in the wine and cook until it just starts to steam. Add in the tomatoes and the broth and stir to combine.
Simmer The Ragù: Let it cook, uncovered, over low heat so it just barely bubbles. Stir every 10 to 15 minutes and cook until it reduces and it all breaks down, about 4 to 5 hours.
Skim The Ragù: Use a spoon to remove any accumulated fat and discard it. Then, pour in the milk or cream, in four additions, over the last 20 to 30 minutes of cooking. Remove the ragù from the heat and add in more salt and pepper as desired.
Serve: Toss the ragù with tagliatelle and freshly grated Parmigiano-Reggiano cheese or use in the Lasagne alla Bolognese recipe.