Ragù alla Bolognese (Classic Bolognese Meat Sauce)

Name: Ragù alla Bolognese (Classic Bolognese Meat Sauce)
Cook time: 5 h 45 min
Total time: 5 h 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 small yellow onions, finely chopped; 4 small or 2 large carrots, cut into 1/4-inch dice; 4 stalks celery, cut into 1/4-inch dice; 4 tablespoons butter; ¼ cup extra-virgin olive oil; 3 pounds lean ground beef (90% or leaner); 1 teaspoon salt; 3 cups dry white wine; 2 cups low-fat milk; ½ teaspoon ground nutmeg; 2 28-ounce cans plus one 14-ounce can whole peeled tomatoes

Instructions

Cook:5h 45min

This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan's family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it's also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005.

Updated at: Tue, 13 Jun 2023 20:51:45 GMT