Everything you need to start making pasta at home

Ragù alla bolognese is one of the most famous condiments in Italian cuisine, originating from Bologna. It is a thick and tasty sauce made with minced meat, vegetables, and tomato, cooked slowly to obtain a rich and harmonious taste.

It is the traditional accompaniment to egg tagliatelle and is also used to prepare lasagna alla bolognese.

The recipe for ragù alla bolognese

400 g of mixed minced meat (beef and pork)
1 carrot
1 onion
1 celery stalk
2 cloves of garlic (optional)
400 ml of tomato puree
1 glass of red wine (about 150 ml)
200 ml of meat broth or water
3 tablespoons extra virgin olive oil
50 ml whole milk
1 bay leaf (optional)
Salt and pepper to taste
Grated Parmigiano Reggiano (optional, for serving)

Ingredients for 4 people:

Preparation

Finely chop the carrot, onion and celery.

If you like, you can also mince the garlic.

Prepare sauté

Fry the vegetables

In a large saucepan, heat the extra virgin olive oil over medium heat. Add the chopped vegetables (carrot, onion, celery, and garlic) and sauté for about 5 -7 minutes, until soft and golden.

Raise the heat slightly and add the ground beef to the pan. Brown the meat, stirring often to prevent sticking, until it is golden brown and cooked through.

Add the minced meat

Blend with wine

Pour the red wine into the pan and let the alcohol evaporate, stirring until the liquid is reduced by about half.

DISCOVER THE KITS

Reduce the heat to low, cover the pot, and let the ragù simmer for about 2 hours. Stir occasionally to prevent sticking, and if necessary, add a little broth or water to keep the ragù moist.

Slow cooking

Add the milk

In the last 15 minutes of cooking, add the milk. This will help soften the tomato flavor and make the ragù creamier.

Season with salt and pepper

Once cooked, taste and adjust salt and pepper if necessary. If you used bay leaves, remove them before serving.

Serve

The ragù alla bolognese is ready! Serve it hot over egg tagliatelle and finish with a sprinkling of grated Parmigiano Reggiano.

Pour the tomato puree into the saucepan with the meat and the soffritto. Stir well to combine all the ingredients.

Add the tomato puree

Add the broth or water

Pour the meat broth (or water) into the saucepan. If desired, add a bay leaf for a more intense flavor. Stir well and bring the ragù to a gentle boil.