Traditional Ragu Bolognese
 
Prep time
Cook time
Total time
 
Authentic Ragu alla Bolognese
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 10
Ingredients
  • 6 TBSP extra virgin olive oil
  • 1 large sweet yellow onion or 2 medium ones finely chopped
  • 2 peeled large carrots finely chopped
  • 2 celery sticks with leaves finely chopped
  • 1 tablespoon of fresh parsley chopped
  • 3 teaspoon dry or fresh oregano (optional)
  • 1 bay leaf
  • 4 OZ or 100 gr. of Italian pancetta finely chopped
  • 1½ Ib or 680 gr. of ground beef
  • 3 large Italian hot sausages or sweet, casings removed
  • 1 cup drinking red wine
  • 1 can of 28 OZ or 794 grams of whole tomatoes, juice included
  • 3 TBSP of tomato paste
  • 2 cups of flavored beef broth
  • half glass of whole milk
  • 1 TSP of salt
  • 2 TSP of sugar
  • Pinch nutmeg or cinnamon (optional)
  • ½ TSP of black pepper
  • ¼ TSP of red pepper flakes (optional)
Instructions
  1. Pour 3 TBSP of olive oil into a 3-quart dutch oven or a stew pot with a lid.
  2. Bring the fire to a medium-low heat.
  3. Add the onion, carrots, celery, and saute until they begin to turn tender about 5 minutes.
  4. Add parsley, oregano and bay leave and saute for one minute.
  5. Remove the saute vegetables into a bowl and set aside.
  6. Return to the pot and add the remaining 3 TBSP of olive oil.
  7. Add the pancetta. Saute until pancetta begins to turn gold in color about one minute
  8. Add the ground beef and the sausage and break them apart.
  9. Continue to cook until the meat is no longer pink.
  10. Add the sauted vegetables back to the pan and mixed everything together.
  11. Add the red wine and boil it for 2 minutes.
  12. Add the whole tomatoes with the juice and break them apart.
  13. Add the tomato paste and continue to cook for another minute.
  14. Add the beef stock and bring it to a boil.
  15. Reduce heat and gently simmer, stirring occasionally with the pot partially closed for 2½ hours. If the sauce gets too dense add a little extra wine or beef stock to it.
  16. After 2½ hours, bring the milk to a simmer in a small saucepan and gradually add to the sauce. Partially cover the pot again and simmer for another 30 minutes. Add the salt, sugar, nutmeg, pepper, and pepper flakes. Taste the sauce and add more salt if needed.
  17. Meanwhile, cook pasta in a pot of boiling salted water until 1 minute before al dente. Drain it reserving some of the cooking liquid. Return the pasta back to the pot. Add some sauce to it and toss it. If pasta seems dry, add some of the reserved cooking liquid to it.
  18. Transfer pasta to a serving dish or individual pasta bowls and pour some of the sauce on top.
  19. Serve with parmesan cheese.
Notes
Even better when it seats overnight.
Recipe by My Global Cuisine at http://myglobalcuisine.com/traditional-ragu-alla-bolognese