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A plate of pasta with Ragù alla Bolognese, the official Bolognese sauce.

Ragù alla Bolognese

Franziska
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Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 6

Ingredients
  

  • 1 (6. oz.) package pancetta
  • extra virgin olive oil
  • ½ yellow onion
  • 1 carrot
  • 1 stalk celery
  • ¾ lb ground beef
  • 1 cup red or white wine
  • ½ (14 oz.) can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 cup vegetable or beef broth fresh or as broth cubes
  • 1 cup whole milk optional
  • salt & pepper

Instructions
 

  • Start by dicing the pancetta. Add 3 tbsp of olive oil to a pan or pot and fry the pancetta until crispy.
  • Meanwhile, clean, peel, or wash the vegetables and cut them into small pieces. Add them to the pan or pot and sauté for a few minutes. Make sure that the onion pieces do not brown.
  • Brown the ground beef in a separate pan for about 10 minutes, breaking it up as it cooks. Then add it to the other ingredients, pour in the wine, and let it reduce. Now, add the crushed tomatoes and tomato paste. Stir well and then pour in the broth or alternatively water. Bring everything to a boil and let it simmer gently with the lid closed for 2 hours.
  • Optionally, after an hour, add the milk and let it reduce completely. Finally, season with salt and pepper. Enjoy!