Description
A real Bolognese is not a quick meat sauce — it is a slow-simmered ragù that transforms ground beef, aromatics, wine, milk, and tomato into something deeply savory and silky. The milk is the secret: it tenderizes the meat and adds a subtle sweetness that balances the acidity of the tomatoes. This takes time, but the result is worth every minute.
Ingredients
Units
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 1/2 lbs ground beef (80/20)
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb pappardelle or tagliatelle
- Grated Parmesan for serving
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook 8 minutes until soft and translucent.
- Increase heat to medium-high. Add the ground beef and cook, breaking into crumbles, until browned, about 8 minutes.
- Pour in the milk. Simmer, stirring occasionally, until the milk has mostly absorbed, about 8 minutes. This step tenderizes the meat.
- Add the wine and simmer until mostly absorbed, about 8 minutes.
- Stir in the crushed tomatoes, tomato paste, bay leaf, nutmeg, salt, and pepper. Bring to a gentle simmer.
- Reduce heat to low, partially cover, and cook 2 hours, stirring every 20 minutes. The sauce should be thick and deeply flavored.
- Cook the pasta. Toss with the ragù and serve with Parmesan.
Notes
- The milk step is traditional and non-negotiable in a real Bolognese. It coats the meat proteins and creates a silky texture.
- Two hours is the minimum. Three is better. The longer this simmers, the more the flavors develop and the meat melts into the sauce.
- Wide, flat pasta like pappardelle or tagliatelle is traditional — the broad surface catches the thick ragù better than spaghetti.
- Prep Time: 15 minutes
- Cook Time: 135 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 8
- Sodium: 780
- Fat: 24
- Carbohydrates: 50
- Fiber: 3
- Protein: 32
- Cholesterol: 85