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Traditional Ragù alla Bolognese
A slow‑cooked, authentic Bolognese sauce made the traditional way in Bologna. It uses a soffritto of onion, carrot and celery, a mix of ground beef shoulder and pork belly, white wine, crushed tomatoes, chicken stock and a splash of whole milk for a silky finish. Served over fresh tagliatelle and finished with freshly grated Parmigiano‑Reggiano, this sauce can also be frozen for future meals.
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Cost Breakdown
Critical Success Points
- • Achieving the right color and softness of the soffritto (golden, not burnt)
- • Proper browning of pork and beef without steaming
- • Keeping the sauce at a low, gentle simmer for 2‑3 hours
- • Adding milk gradually to prevent curdling
Safety Warnings
- • Handle hot oil and boiling liquids with care to avoid burns.
- • Raw meat must be cooked to an internal temperature of at least 71 °C (160 °F).
- • Alcohol vapors from wine can ignite; keep flame away while reducing.
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