Ragù alla Bolognese


Makes 8 generous servings


Ragù alla Bolognese


For 1 Batch(es)


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, peeled and minced
  • 1 rib celery, washed, trimmed and minced
  • 1 small carrot, peeled, trimmed and minced
  • 3 tablespoons flat-leaf parsley, leaves only, minced
  • 1 pounds ground beef
  • 1/2 pounds ground veal
  • 1/2 pounds ground pork
  • 1 cups whole milk
  • 1 cups white wine
  • nutmeg, to taste
  • 14 ounces whole plum tomatoes, pureed using a food mill
  • 1 tablespoons tomato paste
  • 1 1-by-3 inch Parmigiano-Reggiano rind
  • 2 bay leaves
  • salt and black pepper, to taste

Ragù alla Bolognese Directions

  1. In a large pot, heat the oil and butter over medium-high heat.
  2. Add the onion, celery, carrot and parsley to the pan and stir to coat. Season with a small amount of salt and pepper and allow the vegetables to sweat for 5 to 7 minutes. Add the meat to the vegetables and break up using a wooden spoon. Allow the meat to cook just until the raw color goes away.
  3. Add the milk and bring to a simmer. Allow the mixture to simmer until the milk has fully evaporated.
  4. Add the wine and allow the mixture to simmer for 10 minutes. Add the remaining ingredients and stir to combine.
  5. Reduce the heat to a very low simmer and allow the sauce to simmer for 4 hours.
  6. Add a small amount of water if the sauce becomes too dry.
  7. After 4 hours, adjust the seasonings, remove the bay leaves and the rind and use the sauce as needed.
  8. Any leftover sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 weeks. 

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