Ragù alla Bolognese

Name: Ragù alla Bolognese
Total time: 12600 s
Yield: Serves 6 servings
Ingredients: 1.1 lbs ground beef (500 grams); 8.8 oz pork pancetta (250 grams); 1 tablespoon tomato paste; 2.8 oz carrots (80 grams); 3.5 oz onions (100 grams); 2.8 oz celery (80 grams); 2 tablespoons extra virgin olive oil (30 grams); 1 3/4 tablespoons unsalted butter (25 grams); 3/4 cup beef broth (200 ml); 3/4 cup dry white wine (200 ml); 1/2 cup whole milk (125 ml); Salt and pepper, to taste; Large pot with lid

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

A classic from Emilia, ragù alla Bolognese is one of the most well-known and beloved Italian dishes.

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

A classic from Emilia, ragù alla Bolognese is one of the most well-known and beloved Italian dishes.

Saved

Ingredients

30 min prep + 3 hours cooking

Serves 6 servings

1.1 lbsground beef (500 grams)
8.8 ozpork pancetta (250 grams)
1 tablespoontomato paste
2.8 ozcarrots (80 grams)
3.5 ozonions (100 grams)
2.8 ozcelery (80 grams)
2 tablespoonsextra virgin olive oil (30 grams)
1 3/4 tablespoonsunsalted butter (25 grams)
3/4 cupbeef broth (200 ml)
3/4 cupdry white wine (200 ml)
1/2 cupwhole milk (125 ml)
Salt and pepper, to taste
Tools:
Large pot with lid

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Steps

30 min prep + 3 hours cooking

1

Clean and peel the vegetables. In a large pot, melt the butter with the olive oil. Add the chopped vegetables and sauté over low heat for 15 minutes.
2

Add the pancetta to the vegetables, then add the ground beef. Sauté until the meat is cooked through.
3

Pour in the white wine and let it evaporate completely.
4

Dissolve the tomato paste in the beef broth and pour it into the pot with the meat.
5

Cover with the lid and cook over very low heat for 3 hours, stirring occasionally and adding more broth if it gets too dry.
6

When finished cooking, season with salt and pepper, add the milk, and cook for another 5 minutes. Your ragù is ready!