Bolognese Sauce
Savor the rich flavors of traditional Ragù alla Bolognese, a hearty sauce perfect for pasta night.
Ingredients
- 400 g ground beef
- 200 g ground pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tbsp olive oil
- 1 dl dry white wine
- 2 tbsp tomato paste
- 2 dl milk
- 1 dl water
- 1 tsp salt and 1/2 tsp black pepper
- 400 g tagliatelle
How to make it
- Heat the olive oil in a heavy pot over medium heat. Add the onion, carrot and celery, and cook for 8 minutes, stirring often, until soft, glossy and lightly fragrant but not browned.
- Add the ground beef and ground pork, breaking them up with a spoon. Cook over medium-high heat until the meat loses its raw color and takes on browned edges in the bottom of the pot.
- Stir in the tomato paste and cook for 1 minute so it darkens slightly and coats the meat. Pour in the white wine and let it bubble until the pan smells clean and the liquid is almost gone.
- Add the milk, water, salt and black pepper. Lower the heat and simmer very gently, uncovered, for about 1 hour, stirring now and then, until the sauce is thick, brick-red and rich.
- Cook the tagliatelle in plenty of salted water until al dente. Reserve a little pasta water, then drain the pasta well.
- Toss the tagliatelle with the ragù over low heat, adding a splash of the reserved pasta water if needed so the sauce clings in a glossy layer.
- Serve the tagliatelle in warm shallow bowls with the ragù evenly coating the ribbons and a little extra sauce pooled on top, without any separate garnish.
