Classic Italian Ragu Bolognese Sauce

Authentic Italian Ragu Bolognese sauce in a pot.

Classic Italian Ragu Bolognese Sauce

This authentic Ragu bolognese sauce (aka Ragu alla Bolognese) is a classic Italian recipe. It's perfect for Lasagna or Tagliatelle pasta.

Course Main Course, Pasta

Cuisine Italian, Western

Diet Gluten Free

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Prep Time 30

Cook Time 2 45

Total Time 3 15

Servings people

Calories 326

Author Holly Ford

Equipment

5.5-qt dutch oven

Ingredients

5 oz pancetta diced
1 tbsp butter
1 cup finely minced onion
1 cup finely minced carrot
1 cup finely minced celery
2 lb ground brisket or skirt steak
1 cup red or white wine
2 cups beef stock
3 tbsp tomato paste
2 pinches nutmeg
1 inch Parmesan rind
salt and pepper to taste
1 cup milk
1 tbsp fish sauce
4 tbsp chopped parsley optional
handful grated Parmesan cheese

Instructions

Heat a heavy bottom pot over medium heat, add butter. Add pancetta and cook until crisp.
When the pancetta release some fat and turn crisp, add the minced onion, carrot, and celery; cook until soft, about 3-4 minutes. Add the ground beef and cook until browned.
Splash with wine and let it evaporate. Pour the beef stock and stir. Add the tomato paste, nutmeg, and Parmesan rind; stir well. Season lightly with salt and pepper. Cover with lid and simmer over low heat for 2 hours, stirring occationally.
Add the milk and continue to simmer for another 30-45 minutes. Skim off the fat floating on top, if you desire. Add the fish sauce and adjust the seasoning according to your taste. Add parsley, and grated Parmesan cheese at last. Serve warm over Tagliatelle pasta.

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Nutrition