Classic Bolognese Ragù
This sauce is not meant to be rushed. It relies on the interplay between the sweetness of the milk and the acidity of the tomatoes to create a deep, complex body that coats pasta without drowning it.
Patience is your primary ingredient
Do not be tempted to skip the milk-reduction phase, as it provides the necessary foundation for the texture of the finished sauce.
- Heavy-bottomed Dutch oven
- Wooden spoon
- Chef's knife
What goes in.
- 2 tbspunsalted butter
- 2 tbspolive oil
- 1 largeyellow onion, finely diced
- 1 largecarrot, finely diced
- 1 stalkcelery, finely diced
- 1 lbground beef (20% fat)
- 1/2 lbground pork
- 1 cupwhole milk
- 1 cupdry white wine
- 2 tbsptomato paste
- 1 can (14 oz)crushed San Marzano tomatoes
- to tastekosher salt and black pepper
Setting the Texture
Adding the milk early and simmering until it evaporates completely creates a creamy base that tenderizes the meat before the acidic tomato components are added.
The method.
Sweat the base
Heat butter and oil in the Dutch oven over medium heat. Add onion, carrot, and celery. Cook until the onions are soft and transparent, about 10 minutes.
Brown the meat
Increase heat to medium-high. Add beef and pork, breaking it apart with your spoon. Cook until the liquid released by the meat has evaporated and the meat begins to sizzle and brown in its own fat.
Incorporate milk
Pour in the milk. Simmer, stirring frequently, until the milk has almost entirely evaporated and only a faint white coating remains on the bottom of the pot.
Deglaze with wine
Add the wine. Scrape the bottom of the pot to release any browned bits. Simmer until the wine has reduced by half.
Simmer the sauce
Stir in tomato paste and crushed tomatoes. Reduce heat to the lowest setting, partially cover, and simmer for at least 3 hours. Add a splash of water if it becomes too dry.
Other turns to take.
Pancetta boost
Add 4 ounces of finely minced pancetta to the mirepoix at the beginning for a saltier, deeper foundation.
When it doesn't go to plan.
Always use a wide-bottomed pot to allow for efficient evaporation.
Finish the sauce by stirring in a tablespoon of cold butter for a glossy sheen.
If the sauce tastes too sharp, let it simmer an additional 30 minutes; it mellows with time.
The ones that keep coming up.
Can I use ground turkey?
The fat content in beef and pork is crucial for the emulsification and mouthfeel of this sauce; turkey will result in a significantly different, drier texture.
What pasta is best?
Use a wide, flat pasta like tagliatelle, which is designed to hold the weight of a meat-heavy ragù.
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