The Secret to Authentic Italian Bolognese

Video Description

Authentic Ragù alla Bolognese Serves: 4–6 Ingredients: 300 g finely ground beef (chuck and short rib mix ideal) (10 oz) 150 g pancetta, finely diced (5 oz) 1 small onion, finely chopped 1 small carrot, finely chopped 1 small celery stalk, finely chopped 150 ml dry white wine (⅔ cup) 250 ml whole milk (1 cup) 250 ml beef broth, as needed (1 cup) 300 g canned peeled tomatoes, crushed by hand (10 oz) 3 tbsp tomato paste (optional, for extra richness) Salt and black pepper, to taste A pinch of nutmeg (optional) 2 tbsp extra virgin olive oil 25 g unsalted butter (2 tbsp) To serve: Fresh tagliatelle Freshly grated Parmigiano-Reggiano Special Tools: Heavy-bottomed pot or Dutch oven Wooden spoon Steps: 1. Prepare the Soffritto Finely chop the onion, carrot, and celery into very small pieces so they melt into the sauce. Heat a heavy-bottomed pot over medium heat, add the olive oil and butter, then cook the vegetables slowly for 10–15 minutes until soft and lightly golden, stirring often to develop a deep, sweet base. 2. Cook the Meat Add the finely diced pancetta to the pot and cook for about 2 minutes until the fat begins to render. Increase the heat slightly and add the ground beef, breaking it up with a wooden spoon. Cook slowly for about 10 minutes until browned and slightly caramelized, stirring occasionally. Season lightly with salt and pepper. 3. Deglaze with Wine Pour in the white wine and stir, scraping any browned bits from the bottom of the pot. Simmer for about 5 minutes until the alcohol evaporates and the wine reduces slightly. 4. Add Tomatoes and Start Slow Cooking Add the hand-crushed tomatoes and stir in the tomato paste, if using. Lower the heat to a gentle simmer and cook uncovered for 2–3 hours, stirring occasionally. Add small amounts of beef broth as needed to keep the sauce from drying out. 5. Incorporate the Milk After about 1.5 hours of cooking, gradually add the milk in batches, stirring after each addition. The milk balances the acidity of the tomatoes and gives the ragù a silky finish. Add a pinch of nutmeg at this point if desired. 6. Final Adjustments After 2.5 to 3 hours, the ragù should be thick, rich, and deeply flavored. Taste and adjust the seasoning with salt and black pepper to finish. 7. Serve with Tagliatelle Cook the tagliatelle in a large pot of salted water until al dente. Drain and toss with the ragù, adding a splash of pasta water if needed to help the sauce coat the noodles. Plate and top with freshly grated Parmigiano-Reggiano. Extra Tips: - Never serve ragù alla Bolognese with spaghetti — the sauce is too rich and needs a wide pasta like tagliatelle. - Don’t rush the cooking — low and slow is key to developing deep, balanced flavor. - This dish is even better the next day, once the flavors have had time to settle and deepen. 0:00 Intro 01:00 Soffritto 02:02 Meat prep 04:20 Ingredients merging 06:08 Cooking pasta 06:58 Storing 07:51 Outro