Before you cook
Background Recipe story & origin
Ragù alla Bolognese originated in Bologna, with roots in the late 18th century. The first recorded recipe appeared in 1891 in Pellegrino Artusi's cookbook. The Accademia Italiana della Cucina registered the official recipe in 1982, specifying beef (with optional pork), soffritto, tomato paste, white wine, and milk—the milk tenderizing the meat. Traditional Bolognese uses minimal tomato; the red versions common outside Italy are adaptations. The ragù simmers for 3-4 hours minimum. In Italy, it's served with fresh tagliatelle or used in lasagna—never with spaghetti, which can't hold the chunky sauce.
Before you start Equipment you'll need
- Dutch oven — Provides essential functionality for simmering with proper heat control and even cooking
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Make the soffritto
Heat butter and oil. Add pancetta, cook until fat renders. Add onion, carrot, celery. Cook until soft and golden, 10 minutes.
-
Brown the meat
Add beef and pork. Break up and cook until no longer pink. Season.
-
Deglaze and simmer
Add wine, simmer until evaporated. Add tomato paste, stir well. Add milk, simmer until absorbed. Add broth and nutmeg. Reduce heat to very low. Simmer uncovered 2.5-3 hours, adding water if too dry.
-
Toss with tagliatelle
Cook tagliatelle. Toss with ragù and Parmigiano.