The Secret to Authentic Italian Bolognese

Authentic RAGÚ alla Bolognese

Ingredients (Serves 4–6)

300g (10 oz) ground beef
150g (5 oz) grounded pancetta
1 small onion
1 small carrot
1 small celery stalk
150ml (⅔ cup) dry white wine
250ml (1 cup) whole milk
250ml (1 cup) beef or chicken broth
300g (10 oz) canned crushed tomatoes
3 tbsp tomato paste (optional, for extra richness)
Salt and black pepper, to taste
A pinch of nutmeg (optional)
2 tbsp extra virgin olive oil
25g (2 tbsp) unsalted butter

To Serve:

Fresh tagliatelle (never spaghetti!)
Freshly grated Parmigiano-Reggiano

Instructions:
Step 1: Prepare the Soffritto (Flavor Base)
Finely chop the onion, carrot, and celery. The pieces should be small so they blend into the sauce.
Heat a heavy-bottomed pot over medium heat and add olive oil and butter.
Add the chopped vegetables and cook gently for 10–15 minutes, stirring often, until they become soft and slightly golden. This slow cooking process enhances their sweetness and depth of flavor.

Step 2: Prepare and cook the Meat
Dice or grind the pancetta finely and add it to the pot. Stir and let it cook for about 5 – 10 minutes until the fat starts to render.
Remove the pancetta from the heat and add the ground beef, breaking it up with a wooden spoon.
Let the meat brown slowly for about 10 minutes, stirring occasionally. It should develop a nice color but not burn. This step is crucial for building flavor. Remove the meat once done.

Step 3: Deglaze with Wine
Pour in the white wine and stir well, scraping up any browned bits from the bottom of the pan.
Let it simmer for about 5 minutes, until the alcohol evaporates and the wine reduces slightly.

Step 4: Add Tomatoes , stock and begin Slow Cooking
Add the soffritto, the pancetta, the meat and the tomatoes.
Stir in tomato paste if using (this adds extra richness and depth).
Lower the heat to a gentle simmer and cook uncovered for about 2–3 hours, stirring occasionally.
Add the ⅔ of the broth and keep the rest in case the sauce gets too dry.
Add salt and pepper.

Step 5: Incorporate Milk
After about 1.5 hours of cooking, slowly pour in the whole milk in batches, stirring after each addition.
If using, add a pinch of nutmeg at this stage.

Step 6: Final Adjustments
After 2.5 to 3 hours, the sauce should be thick, rich, and deeply flavored.
Taste and adjust seasoning with salt and black pepper if needed.

Step 7: Serve with Tagliatelle
Bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
Drain and toss the pasta with the ragù, adding a small splash of pasta water if needed to help the sauce coat the noodles.
Plate and finish with freshly grated Parmigiano-Reggiano.

Final Notes:
Never serve Bolognese with spaghetti! The sauce is too rich and works best with tagliatelle.
Slow cooking is key—rushing the process will result in a less flavorful sauce.
Leftovers taste even better the next day, as the flavors continue to develop.

0:00 Intro
01:00 Soffritto
02:02 Meat prep
03:16 Meat cook
04:01 Deglaze with wine
04:20 Ingredients merging
05:30 Secret ingredient
05:56 Slow cooking
06:08 Cooking pasta
06:58 Storing
07:51 Outro

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Amazon links of appliances i use:

Meat grinder similar to the one i used in this video: https://amzn.to/42bRraw
Food container similar to the one i use: https://amzn.to/41ZcKxe
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Cheese shredder: https://amzn.to/43zRFKX