Authentic Ragù alla Bolognese

A very traditional recipe for Ragù alla Bolognese.

📝 Ingredients

• 600gm (21 Ounces) Coarsely Ground Lean Beef
• 400gm (14 Ounces) Coarsely Ground Lean Pork
• 200gm (7 Ounces) Pancetta Diced or Chopped
• 100gm (3.5 Ounces) Chopped Onion
• 100gm (3.5 Ounces) Carrot Diced
• 100gm (3.5 Ounces) Celery Diced
• 1 kg (2.2 Pounds) Peeled Canned Tomatoes (San Marzano Are Best)
• 300 ml (10 Ounces) Dry White Wine
• 500 ml (17 Ounces) Fresh Milk
• 3 Pieces Bay Leaves
• Salt & Pepper
• Fresh Egg Tagliatelle
• Grated Grana Padano or Parmigiano Reggiano cheese

👨‍🍳 Instructions

1. 1Mix together the ground meat and season with...: Mix together the ground meat and season with salt and pepper.
2. 2In a large heavy saucepan over medium heat,...: In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted.
3. 3Add the chopped onion and continue to cook...: Add the chopped onion and continue to cook until it is translucent.
4. 4Add the carrot, celery and bay leaves and...: Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown.
5. 5Raise the heat to very high and add...: Raise the heat to very high and add the ground meats, and cook stirring with a wooden spoon to break up the meat.
6. 6Cook until lightly browned.
7. 7Add the wine and cook until it has...: Add the wine and cook until it has evaporated.
8. 8Puree the tomatoes and add to the pot...: Puree the tomatoes and add to the pot reducing the heat to low.
9. 9Simmer until thickened for 2 hours. (If the...: Simmer until thickened for 2 hours. (If the sauce becomes too thick you can thin it with a little beef broth.)
10. 10Add the milk and continue to cook over...: Add the milk and continue to cook over low heat for another hour or two until thickened.
11. 11Serve on top of fresh egg tagliatelle with...: Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.