ragù bolognese

This rich and velvety meat sauce, a staple of Emilia-Romagna, is all about patience and tradition.

There’s nothing quite like a slow-simmered Ragù Bolognese to bring warmth and comfort to the table. Made with a harmonious blend of ground meats, aromatic vegetables, and a touch of milk for silkiness, it’s a dish that transforms simple ingredients into something truly special.

This sauce pairs well with any pasta shapes, but gnocchi or tagliatelle are among the best options.

SERVES 4 to 6

Ingredients

• 10.5 oz ground beef

• 2 cups Tomato purée

• 1 small carrot, finely chopped

• 1 Celery stick, finely chopped

• 1 small yellow onion, finely chopped

• 1/2 cup of red wine

• 3 cups of vegetable broth

• 1 tbsp of olive oil

• Salt and pepper to taste

• 1 tbsp of oregano

• 1⁄2 cup of milk

  
  

Method

1. Heat a large saucepan on medium/high, add 1 tbsp of olive oil. When the oil turns translucent, add chopped carrots, celery and onion.

2. Let cook for about 3 minutes, stirring constantly. Now add the ground beef.

3. Brown the meat for about 3⁄4 minutes, then add 1⁄2 cup of red wine. Let the wine

   evaporate.

4. At this point add tomato puree, broth and season with salt, pepper and oregano.

5. Bring to a light simmer, then lower the heat to medium/low. Cover with a lid and let simmer for at least 30 minutes, stirring the sauce from time to time.

6. After 30 minutes, turn the heat off. Now add the milk and stir. Your sauce is ready to be used to toss your favorite pasta!