Classic Bolognese Sauce (Slow-Simmered Meat Ragu)

How to Make Classic Bolognese Sauce (Slow-Simmered Meat Ragu)

1. 1

   Step 1: Cook the soffritto and pancetta

   Heat the olive oil in a large heavy-bottomed pot over medium heat and add the chopped pancetta. Cook until the pancetta is fragrant and beginning to render fat, then add the diced onion, carrot, and celery with a pinch of salt and sweat gently until softened and translucent, about 8–10 minutes.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 3 ozPancetta, finely chopped
   • 1 mediumYellow onion, finely diced
   • 1 mediumCarrot, finely diced
   • 2 stalksCelery stalks, finely diced
   
2. 2

   Step 2: Brown the ground beef

   Increase the heat to medium-high and add the ground beef, breaking it up with a spoon or spatula. Brown the meat thoroughly until no pink remains and some caramelized bits form on the bottom of the pot, about 8–12 minutes, then season lightly with salt and freshly ground black pepper.

   For this step

   • 1 lbGround beef (85/15)
   
3. 3

   Step 3: Add milk and reduce

   Pour in the whole milk and bring to a gentle simmer, allowing it to reduce and mellow the acidity of the sauce. Cook until most of the milk has evaporated or been absorbed, about 10–15 minutes, stirring occasionally.

   For this step

   • 1/2 cupWhole milk
   
4. 4

   Step 4: Deglaze with wine

   Add the dry white wine and raise the heat just enough to bring it to a simmer, scraping any browned bits from the bottom of the pot. Reduce the wine by about half so the flavor concentrates, which should take 5–8 minutes.

   For this step

   • 1 cupDry white wine
   
5. 5

   Step 5: Add tomatoes and simmer slowly

   Stir in the crushed tomatoes and beef stock, bring the mixture to a gentle simmer, then lower the heat so the sauce barely bubbles. Partially cover and simmer very gently for 2 to 3 hours, stirring every 15–20 minutes and breaking up any meat clumps so the ragu becomes thick, silky, and deeply flavored; skim excess fat from the surface if desired.

   For this step

   • 28 ozCanned crushed tomatoes
   • 1 cupLow-sodium beef stock
   
6. 6

   Step 6: Adjust seasoning and serve

   Taste and adjust salt and pepper, then finish with a small splash of milk or a drizzle of olive oil for added silkiness if needed. Serve hot over fresh pasta (tagliatelle or pappardelle recommended) or polenta, and top with freshly grated Parmigiano-Reggiano if desired.
   

1. Heat the olive oil in a large heavy-bottomed pot over medium heat and add the chopped pancetta. Cook until the pancetta is fragrant and beginning to render fat, then add the diced onion, carrot, and celery with a pinch of salt and sweat gently until softened and translucent, about 8–10 minutes.
2. Increase the heat to medium-high and add the ground beef, breaking it up with a spoon or spatula. Brown the meat thoroughly until no pink remains and some caramelized bits form on the bottom of the pot, about 8–12 minutes, then season lightly with salt and freshly ground black pepper.
3. Pour in the whole milk and bring to a gentle simmer, allowing it to reduce and mellow the acidity of the sauce. Cook until most of the milk has evaporated or been absorbed, about 10–15 minutes, stirring occasionally.
4. Add the dry white wine and raise the heat just enough to bring it to a simmer, scraping any browned bits from the bottom of the pot. Reduce the wine by about half so the flavor concentrates, which should take 5–8 minutes.
5. Stir in the crushed tomatoes and beef stock, bring the mixture to a gentle simmer, then lower the heat so the sauce barely bubbles. Partially cover and simmer very gently for 2 to 3 hours, stirring every 15–20 minutes and breaking up any meat clumps so the ragu becomes thick, silky, and deeply flavored; skim excess fat from the surface if desired.
6. Taste and adjust salt and pepper, then finish with a small splash of milk or a drizzle of olive oil for added silkiness if needed. Serve hot over fresh pasta (tagliatelle or pappardelle recommended) or polenta, and top with freshly grated Parmigiano-Reggiano if desired.