Classic Ragù Bolognese
Rich, slow-simmered ragù for pappardelle. Brown meats, deglaze with red wine, finish with milk for a creamy, savory sauce.
Rich, savory, and perfectly seasoned. This sauce is fantastic with wide noodles like pappardelle pasta. It's also great for making lasagna or a doubly indulgent chicken parm sandwich.
Yield: 4-6 servings
- Start with a soft soffritto, brown the meat and deglaze with red wine before adding stock and tomato paste.
- Finish the sauce with milk and a gentle long simmer so flavors meld and the sauce becomes silky.
- Serve with wide ribbon pasta like pappardelle and add reserved pasta water to adjust sauciness.
Spices
Featured in this Recipe
Preparation Instructions:
Step 1
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a wooden spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld. (Up to 1 1/2 hours.) Season with Old World Italian Seasoning.
Step 2
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed. (Up to 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.)
Step 3
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if the sauce seems dry. Divide pasta among warm plates.
Serve with generous dusting of Parmesan on top.
thespicehouse.com
More About This Recipe
DO AHEAD: Ragù can be made 2 days ahead. Pour into an uncovered container and cool until it reaches room temp, then cover and keep chilled. Reheat before continuing.
Frequently Asked Questions
What pasta is best with ragù Bolognese?
Wide ribbon pastas such as pappardelle, tagliatelle, or fettuccine are best. Their broad surface holds the chunky sauce so every bite has meat and sauce. Thinner pastas will work but may not cling as well.
Why does this recipe call for milk?
Milk softens the tomato and wine acidity and adds richness. Adding it slowly and simmering until absorbed gives the sauce a smoother, creamier texture without tasting milky.
Can I swap or omit the meats?
Yes. The recipe works with combinations: beef plus pork or veal is classic. You can use all beef if you prefer. Pancetta adds fat and a savory note, but you can substitute bacon or increase the meat fat if needed.
How long should I simmer the ragù?
Simmer the meat, wine, stock, and tomato paste over very low heat for up to 1 1/2 hours so flavors meld. After adding milk, continue low simmer for up to 45 minutes until milk is absorbed and the sauce is silky. Longer simmering deepens flavor.
How do I fix a sauce that is too thick or too thin?
To thin, add stock or reserved pasta water a tablespoon at a time until you reach the right consistency. To thicken, simmer uncovered until excess liquid reduces. Reserve a little pasta water when draining so you can loosen the sauce while tossing.
Can I make this ragù ahead or freeze it?
Yes. Cool it quickly, store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of stock if it has thickened too much.
How should I reheat leftovers without drying them out?
Reheat over low heat on the stove with a small splash of stock, milk, or reserved pasta water. Stir often and cover briefly to trap steam. You can also microwave in short bursts, stirring and adding liquid as needed.
Can I skip the red wine?
Yes. If you avoid alcohol, replace the wine with extra stock plus a teaspoon of red wine vinegar or tomato vinegar to add acidity. Wine adds depth, but a small acidic splash will help balance flavors.
What pasta is best with ragù Bolognese?
Wide ribbon pastas such as pappardelle, tagliatelle, or fettuccine are best. Their broad surface holds the chunky sauce so every bite has meat and sauce. Thinner pastas will work but may not cling as well.
Why does this recipe call for milk?
Milk softens the tomato and wine acidity and adds richness. Adding it slowly and simmering until absorbed gives the sauce a smoother, creamier texture without tasting milky.
Can I swap or omit the meats?
Yes. The recipe works with combinations: beef plus pork or veal is classic. You can use all beef if you prefer. Pancetta adds fat and a savory note, but you can substitute bacon or increase the meat fat if needed.
How long should I simmer the ragù?
Simmer the meat, wine, stock, and tomato paste over very low heat for up to 1 1/2 hours so flavors meld. After adding milk, continue low simmer for up to 45 minutes until milk is absorbed and the sauce is silky. Longer simmering deepens flavor.
How do I fix a sauce that is too thick or too thin?
To thin, add stock or reserved pasta water a tablespoon at a time until you reach the right consistency. To thicken, simmer uncovered until excess liquid reduces. Reserve a little pasta water when draining so you can loosen the sauce while tossing.
Can I make this ragù ahead or freeze it?
Yes. Cool it quickly, store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of stock if it has thickened too much.
How should I reheat leftovers without drying them out?
Reheat over low heat on the stove with a small splash of stock, milk, or reserved pasta water. Stir often and cover briefly to trap steam. You can also microwave in short bursts, stirring and adding liquid as needed.
Can I skip the red wine?
Yes. If you avoid alcohol, replace the wine with extra stock plus a teaspoon of red wine vinegar or tomato vinegar to add acidity. Wine adds depth, but a small acidic splash will help balance flavors.
Comments