Introduction
Embark on a culinary journey with the timeless Classic Ragu Bolognese. This beloved Italian dish combines simple yet rich ingredients to create a comforting and satisfying meal that has been cherished across generations.
Tips for this recipe
- Use high-quality beef stock for depth of flavor, but homemade is preferable.
- Cook the ragu low and slow to allow all ingredients to meld together perfectly.
- Consider browning your meats separately before combining with vegetables for enhanced taste.
Why you will love this recipe
The Classic Ragu Bolognese transcends mere sustenance, offering an authentic Italian experience in every bite. The harmonious blend of meats, slow-cooked for perfection, paired with the comforting embrace of handmade pasta and a hint of red wine, ensures this dish is cherished by those who understand its profound simplicity and depth.
Ingredients
- Extra-virgin olive oil
- Medium onions, finely chopped (about 1 1/2 cups)
- Celery stalks, finely chopped (about 1 cup)
- Carrots, peeled and finely chopped (about 3/4 cup)
- Ground beef (85% lean), 6 ounces
- Ground veal, 6 ounces
- Pancetta, finely chopped (3 ounces)
- Dry red wine, 1/2 cup
- Beef or chicken stock, approximately 3 cups divided
- Tomato paste, 3 tablespoons
- Kosher salt and black pepper
- Whole milk, 1 cup
- Tagliatelle or fettuccine, approximately 1 pound (preferably fresh egg)
- Parmesan cheese, for serving
Adviced equipment
- Cuisine Chef Multifunction Food Processor
- OXO Good Grips 8-Piece Stainless Steel Cookware Set
- KitchenAid Mixer Stand + Bowl (17 Cup)
- OXO Stainless Steel Pasta Pot with Cutting Board and Rolling Pin Set
- Instant Read Thermometer
- 3-Cup Stainless Steel Stackable Mug Set
- Cuisinart Chef Class Air Fryer (14-Cup)
- Oxo Chef & Cookware Knife Set
- Anova Smart Cooker Plus Induction Cooker
- Le Creuset 6-Quart Cast Iron Dutch Oven (3.5 L)
History of the recipe
The Classic Ragu Bolognese has its roots in the rich tapestry of Italian cuisine, with origins tracing back to the 18th century. While its exact beginnings are shrouded in culinary mystery, this dish is a staple at family gatherings and special occasions throughout Italy and beyond.
Fun facts about this recipe
Did you know that the Bolognese sauce’s name comes from the city of Bologna in Emilia-Romagna, where it is believed to have been first made? Furthermore, making Ragu Bolognese without a food processor or high-quality kitchen tools can be quite an adventure – but the results are worth the effort!
