Ragù alla Bolognese

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 8 ounces ground beef
• 8 ounces ground pork
• 4 cloves garlic, minced
• 1/2 cup red wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup whole milk
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 1 bay leaf

Steps

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, carrots, and celery, and cook until softened.
2. 2 Increase heat to medium-high and add ground beef and pork. Cook until browned.
3. 3 Stir in garlic and cook for 1 minute.
4. 4 Deglaze the pan with red wine and let it simmer until reduced by half.
5. 5 Add crushed tomatoes, milk, tomato paste, oregano, sugar, salt, pepper, and bay leaf. Stir to combine.
6. 6 Reduce heat to low and simmer, uncovered, for 1.5 hours, stirring occasionally.
7. 7 Remove bay leaf before serving.

Equipment

• Large saucepan
• Wooden spoon
• Cutting board and knife

Variations

• Add a splash of cream for a richer sauce.
• Include a diced zucchini for extra veggies.

Substitutions

• Substitute ground turkey for a leaner option.
• Use vegetable broth and omit meat for a vegetarian version.

Pairings

• Pair with a side of garlic bread.
• Serve with a crisp, green salad.

Nutrition

Tips

• For the best flavor, make this a day ahead and let it rest in the fridge before reheating.
• Use a mix of meats for authentic flavor, but feel free to use all beef if needed.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve over freshly cooked tagliatelle or pappardelle.
• Top with grated Parmesan and a sprinkle of fresh basil.

FAQ