Ragù alla Bolognese

The authentic Ragù alla Bolognese, slow-cooked, rich in flavor, and perfect for embracing any pasta.

Ingredients

• 200 g Ground beef
• 100 g Ground pork
• Smoked bacon, chopped, al gusto
• 1 piece Onion, finely chopped
• Carrot, finely chopped, al gusto
• Celery, finely chopped, al gusto
• 4 cloves Garlic, finely chopped
• 120 ml Dry red wine
• 300 g Crushed tomatoes (passata)
• 240 ml Beef or vegetable broth
• Whole milk, al gusto
• 1 tablespoons Extra virgin olive oil
• Salt, al gusto
• Freshly ground black pepper, al gusto
• 1 pinch Nutmeg, grated

Directions

1. In a heavy-bottomed pot, sauté the chopped bacon in olive oil until crisp. Remove the bacon and reserve the fat.
2. Add the finely chopped mirepoix (onion, carrot, celery) to the bacon fat. Cook over medium-low heat until well-tender and lightly browned, about 15 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Turn the heat up to medium-high. Add the ground meats and cook until well browned. Drain off excess fat.
5. Deglaze with dry red wine, scraping the bottom to release caramelized bits. Let the wine boil and reduce significantly.
6. Stir in the tomato passata, broth, and milk. Season with salt, pepper, and nutmeg. Bring to a gentle simmer.
7. Reduce heat to very low, partially cover, and simmer for a minimum of 2 hours, stirring periodically. The goal is a slow, long cook to develop flavors.
8. The final ragù should have a thick, velvety consistency. Adjust seasoning before serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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