Bolognese Sauce (The Best)

Bolognese Sauce (The Best)

  • Preparation 30 min
  • Cooking 2 h
  • Servings 1
  • Makes 6 cups (1.5 litres)
  • Freezes Yes

This famous Northern Italian dish, a.k.a. ragù alla Bolognese, is what pasta dreams are made of. While there are many interpretations, ours stays true to its regional roots with a trifecta of ground meat, a touch of tomato paste and a splash of milk for good measure.

  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 1 onion, cut into pieces
    • 1 stalk celery, cut into pieces
    • 2 carrots, cut into pieces
    • 2 cloves garlic, cut into pieces
    • 4 oz (115 g) mild pancetta, cut into small pieces
    • 1 oz (30 g) mortadella, cut into small pieces
    • 2 tbsp butter
    • 1 lb (454 g) medium lean ground beef
    • ½ lb (225 g) lean ground veal
    • ½ lb (225 g) lean ground pork
    • ½ cup (125 ml) red wine
    • 1/3 cup (75 ml) tomato paste
    • 2 cups (500 ml) chicken broth
    • 2 bay leaves
    • 2 tsp chopped fresh herbs (sage, marjoram or thyme)
    • 1 pinch red pepper flakes
    • ½ cup (125 ml) milk
    • Salt and pepper

Preparation

Note from Ricardo

Traditionally, Bolognese sauce is served with egg tagliatelle lightly coated with butter. When ready to serve, sprinkle generously with grated Parmesan.

Personal Note