Description of this recipe
This classic Pasta Bolognese recipe, also known as Ragù alla Bolognese, is a hearty and flavorful meat sauce that hails from Bologna, Italy. Rich and deeply savory, it’s a slow-cooked masterpiece that transforms simple ingredients into an extraordinary culinary experience. This is not your average meat sauce; it’s a labor of love that pays off in every single bite. With layers of flavor, from the sweetness of the vegetables to the richness of the meat and the subtle tang of wine, this dish is sure to become a family favorite.
Why you will love this recipe
You will fall in love with this recipe because it’s more than just a meal; it’s an experience. The slow simmering process allows the flavors to meld together, creating a depth of taste that’s unparalleled. Imagine the aroma filling your kitchen as the sauce bubbles away, promising a feast that’s both comforting and elegant. This Bolognese sauce is incredibly versatile – perfect for a cozy weeknight dinner or a special occasion. Plus, it’s a great make-ahead dish, as the flavors only intensify with time. Every spoonful is a celebration of Italian culinary tradition.
Ingredients:
- Pasta: 500g of your favorite pasta shape (traditionally tagliatelle, but pappardelle, fettuccine, or even rigatoni work well)
- Ground Meat: 250g ground beef and 250g ground pork (or 500g of either)
- Pancetta (optional): 100g, finely diced, for added richness
- Vegetables: 1 medium yellow onion, finely chopped; 2 medium carrots, finely diced; 2 celery stalks, finely diced
- Garlic: 3-4 cloves, minced
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 700g can of high-quality crushed tomatoes
- Dry Red Wine: 1 cup (such as Chianti or Sangiovese)
- Beef Broth (or vegetable broth): 1 cup
- Whole Milk: ½ cup (yes, milk!)
- Dried Herbs: 1 teaspoon dried oregano and 1 bay leaf
- Fresh Herbs (optional): Chopped fresh parsley and basil for garnish
- Olive Oil: 3 tablespoons extra virgin olive oil
- Butter: 2 tablespoons unsalted butter
- Parmesan Cheese: Freshly grated Parmesan cheese for serving
- Salt and Black Pepper: To taste
Preparation:
Step 1: Prepare the Soffritto (Vegetable Base)
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion, carrots, and celery. This mixture, known as a soffritto, is the aromatic foundation of the sauce. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 8-10 minutes. Be patient and don’t rush this step; the gentle cooking allows the vegetables to release their natural sweetness, contributing to the sauce’s overall depth.
Step 2: Sauté the Pancetta (Optional)
If using pancetta, add it to the pot with the softened vegetables. Cook until the pancetta is lightly browned and has rendered some of its fat, about 5 minutes. The rendered fat will add even more richness and flavor to the sauce.
Step 3: Brown the Meat
Add the ground beef and ground pork (if using) to the pot. Break up the meat with a wooden spoon and cook over medium-high heat until browned, about 8-10 minutes. Drain any excess fat from the pot. Ensure the meat is evenly browned to develop a deep, savory flavor. Don’t overcrowd the pot, or the meat will steam instead of brown.
Step 4: Incorporate Aromatics and Tomato Paste
Add the minced garlic to the pot and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the tomato paste and cook for another 2-3 minutes, allowing it to caramelize slightly. This step intensifies the tomato flavor and adds depth to the sauce.
Step 5: Deglaze with Red Wine
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor and add complexity to the sauce. Let the wine simmer for 5-7 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Step 6: Add Tomatoes, Broth, and Herbs
Stir in the crushed tomatoes, beef broth (or vegetable broth), dried oregano, and bay leaf. Season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 2-3 hours, or even longer for a richer flavor. Stir occasionally to prevent sticking. The long, slow simmer is crucial for developing the sauce’s complex flavors.
Step 7: Enrich with Milk (The Secret Ingredient)
After simmering for at least 2 hours, stir in the whole milk. The milk helps to tenderize the meat and adds a subtle creaminess to the sauce. Simmer for another 30 minutes, uncovered, allowing the sauce to thicken slightly.
Step 8: Finish with Butter
Remove the bay leaf. Stir in the butter until melted, adding a final touch of richness and glossiness to the sauce. Taste and adjust seasoning as needed.
Step 9: Cook the Pasta
While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta cooking water before draining.
Step 10: Combine and Serve
Drain the pasta and add it to the pot with the Bolognese sauce. Toss to coat, adding a little of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley or basil, if desired.
COOKING Rating:
- Difficulty: Intermediate
- Time Commitment: High (due to the long simmering time)
- Flavor Intensity: Rich and Savory
Serving Suggestions:
- Serve over your favorite pasta shape: Tagliatelle is traditional, but pappardelle, fettuccine, or rigatoni also work well.
- Garnish with freshly grated Parmesan cheese and chopped fresh parsley or basil.
- Serve with a side of crusty bread for soaking up the delicious sauce.
- Pair with a dry red wine, such as Chianti or Sangiovese.
- Add a simple green salad for a balanced meal.
Tips:
- Longer Simmer = Deeper Flavor: The longer you simmer the sauce, the more the flavors will meld and deepen. Don’t rush the simmering process.
- Use High-Quality Ingredients: The better the quality of your ingredients, the better the sauce will taste. Use high-quality crushed tomatoes, ground meat, and olive oil.
- Don’t Skip the Milk: The milk is a secret ingredient that helps to tenderize the meat and add creaminess to the sauce.
- Adjust the Consistency: If the sauce is too thick, add a little pasta water or beef broth to thin it out. If it’s too thin, continue simmering it uncovered until it reaches your desired consistency.
- Make Ahead: Bolognese sauce is even better the next day, as the flavors have more time to meld. Make a big batch and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Prep Time:
30 minutes
Cook Time:
3-4 hours
Total Time:
3.5-4.5 hours
Nutritional Information (per serving, approximate):
(Note: Nutritional information can vary based on specific ingredients and serving size.)
- Calories: 600-700
- Protein: 40-50g
- Sodium: 800-1000mg
Conclusion
This Authentic Pasta Bolognese recipe is a journey into the heart of Italian cuisine. It’s a celebration of simple ingredients transformed into a complex and deeply satisfying dish. The key to its success lies in the slow simmering process, which allows the flavors to meld and deepen, creating a truly unforgettable culinary experience. Whether you’re cooking for a cozy weeknight dinner or a special occasion, this recipe is sure to impress. So gather your ingredients, put on some Italian music, and get ready to create a masterpiece. Buon appetito!
5 Questions and Answers About This Recipe
Q1: Can I use ground turkey instead of beef and pork?
A: While ground turkey can be used as a substitute, it will alter the flavor profile of the sauce. Ground turkey is leaner and has a milder flavor compared to beef and pork. If you choose to use ground turkey, consider adding a little extra olive oil or butter to compensate for the lack of fat, and season generously to enhance the flavor.
Q2: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the vegetables as instructed in the recipe, then transfer everything to the slow cooker. Add the remaining ingredients, except for the milk and butter. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the milk and butter during the last 30 minutes of cooking.
Q3: Can I freeze Bolognese sauce?
A: Absolutely! Bolognese sauce freezes beautifully. Allow the sauce to cool completely, then transfer it to freezer-safe containers or bags. Be sure to leave some space at the top of the container to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q4: What’s the purpose of adding milk to the Bolognese sauce?
A: Adding milk to Bolognese sauce is a traditional technique that helps to tenderize the meat and add a subtle creaminess to the sauce. The milk also helps to balance the acidity of the tomatoes, resulting in a smoother, more harmonious flavor.
Q5: Can I add other vegetables to the sauce?
A: Certainly! Feel free to add other vegetables to the sauce to customize it to your liking. Some popular additions include mushrooms, bell peppers, or zucchini. Just be sure to chop the vegetables finely and sauté them along with the onion, carrots, and celery.
