Traditional Ragù alla Bolognese

Ingredients

• 30 g Unsalted butter (Provides richness; use a good quality butter)
• 2 tbsp Extra‑virgin olive oil (Prevents butter from burning)
• 1 medium Onion (Finely diced; about 150 g)
• 1 medium Carrot (Finely diced; about 100 g)
• 2 stalks Celery stalks (Finely diced; remove tough strings)
• 500 g Beef shoulder (or chuck) (Trimmed and ground; medium grind)
• 250 g Pork belly (fresh, not cured) (Trimmed and ground; adds fat and flavor)
• 700 ml Dry white wine (Use a crisp Italian white (e.g., Pinot Grigio))
• 800 g Crushed tomatoes (Two 400 g cans; no added herbs)
• 2 tbsp Tomato paste (Optional for deeper flavor)
• 1 l Chicken stock (homemade or store‑bought) (Use low‑salt; keep 0.5 l aside for later)
• 500 ml Whole milk (Adds creaminess and balances acidity)
• 50 g Freshly grated Parmigiano‑Reggiano (For finishing; do not use pre‑grated)
• 400 g Fresh tagliatelle (Traditional pasta for Bolognese; can substitute dried if needed)
• to taste Salt
• to taste Black pepper
• a pinch Ground nutmeg (Optional, adds warm note)

Instructions

1. Prepare the soffritto

   Peel the onion, carrot and celery. Finely dice all three so that no large pieces remain.

   Time: PT15M

2. Sauté the soffritto

   In the heavy‑bottomed pot, melt 30 g butter with 2 tbsp olive oil over medium‑high heat. Add the diced vegetables and cook, stirring occasionally, until they turn a golden‑brown color, about 10‑12 minutes.

   Time: PT12M

   Temperature: medium‑high

3. Grind the meat

   Trim beef shoulder and pork belly, cut into 2‑cm cubes, and grind using a medium setting. If you don’t have a grinder, ask your butcher to do it or buy pre‑ground meat.

   Time: PT15M

4. Brown the pork belly

   Add the ground pork belly to the pot with the soffritto. Cook, stirring, until the fat renders and the meat develops a deep brown crust, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium

5. Brown the beef

   Push the pork aside, add the ground beef, and brown similarly for another 8‑10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: medium

6. Deglaze with white wine

   Pour in 700 ml dry white wine, scraping up any browned bits from the bottom. Simmer until the wine has reduced by half, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add tomatoes, paste and stock

   Stir in the crushed tomatoes, tomato paste (if using), and 1 l chicken stock (reserve 0.5 l for later). Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

8. Long, slow simmer

   Reduce heat to low and let the sauce simmer uncovered for 2 hours 30 minutes, stirring every 15‑20 minutes. If the sauce looks dry, add a ladle of the reserved stock, one ladle at a time.

   Time: PT2H30M

   Temperature: low

9. Finish with milk and nutmeg

   Gradually stir in 500 ml whole milk, adding it in 2‑3 portions and allowing each to incorporate before adding the next. Add a pinch of ground nutmeg if desired. Continue to simmer for another 30 minutes until the sauce is thick, silky and coats the back of a spoon.

   Time: PT30M

   Temperature: low

10. Cook the tagliatelle

    Bring a large pot of salted water to a rolling boil. Cook fresh tagliatelle according to package directions (usually 2‑3 minutes) until al dente. Reserve ½ cup pasta water, then drain.

    Time: PT10M

    Temperature: boiling

11. Combine and serve

    Add the drained tagliatelle directly to the pot of ragù. Toss gently, adding a splash of reserved pasta water if needed to achieve a glossy coating. Plate, then top each serving with a generous handful of freshly grated Parmigiano‑Reggiano.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g