WEEKDAYS 1e|12c|p

Ragu Bolognese

Mario Batali
Servings: 5
1 to 2 hr

Top your pasta with this delectable meat-based sauce and a generous portion of freshly grated Parmigiano-Reggiano.

  • Ingredients
  • step-by-step directions
Ragu Bolognese
  • For the Meat Sauce:
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 2 medium Onions (finely chopped)
  • 4 ribs Celery (finely chopped)
  • 2 Carrots (finely chopped)
  • 5 Garlic cloves (sliced)
  • 1 pound ground Pork
  • 1 pound ground Veal
  • 4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
  • 1 ; 4 1/2-ounce tube of Tomato Paste
  • 1 cup Whole Milk
  • 1 cup Dry White Wine
  • 1/2 cup Parsley (leaves picked and chopped)
  • For the Pasta:
  • Salt
  • 1 1/2 pounds Fresh Taglietelle
  • 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
  • For the Meat Sauce: 
  • In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted. 
  • Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes. 
  • Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently.  Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable.
  • Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
  • Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours. Season the ragu with salt, remove from the heat, and let cool.
  • Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
  • For the Pasta: 
  • To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce.
  • In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
  • Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
  • Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.
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