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Classic Bolognese Ragu
A traditional Bolognese ragù made with a blend of pork, beef, and veal, slow‑cooked for hours with red wine, tomato paste, and a splash of cream. Served over fresh pappardelle and finished with Parmigiano‑Reggiano, this hearty Italian sauce is the ultimate comfort food.
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Critical Success Points
- • Sauté onion until golden without burning
- • Brown the meat thoroughly to develop flavor
- • Long low simmer of 4‑5 hours for tenderness
- • Cook fresh pappardelle just until al dente
- • Combine pasta with sauce using reserved pasta water
Safety Warnings
- • Handle hot oil with care to avoid splatter burns.
- • Ensure meat reaches an internal temperature of at least 71 °C (160 °F).
- • Use caution when reducing wine; steam can be hot.
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