Jennifer Alexander Ruple

Bolognese sauce, or ragù alla bolognese, is a beloved meat-based sauce originating from Bologna, Italy. This hearty sauce begins with soffritto, the combination of diced onion, carrot, and celery sautéed in olive oil or butter. Ground beef and oftentimes pork and veal are added and browned, then enriched with a splash of wine, tomato paste, and a hint of milk or cream for depth. The secret to its authentic flavor lies in slow simmering – at least two hours, allowing the ingredients to meld and the sauce to thicken beautifully.

Traditionally, Bolognese is not paired with spaghetti rather a wide and flat ribbon pasta such as pappardelle or tagliatelle. These shapes help the rich sauce cling to the pasta. The sauce is also ideal for layering into a favorite lasagna.

Serve this classic Italian dish family style, in a large bowl garnished with fresh basil leaves and grated Parmesan cheese. Don’t forget the crusty bread for soaking up every last bite.

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, diced
1 medium carrot, diced
1 celery stalk, diced
1 ½ pounds ground beef or a combination of beef, pork and veal
2 cloves garlic, minced
1 cup dry red wine
28-ounces crushed tomatoes
6 ounces tomato paste
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper to taste
1 cup milk or cream
1 pound wide, flat pasta such as tagliatelle or pappardelle

Instructions

In a large saucepot, heat oil over medium. Add diced carrot, onion and celery and sauté until they begin to soften, about 5 minutes.

Stir in garlic and beef. Cook until beef is no longer pink. Add the wine and deglaze the pot, scraping any bits left on the bottom. Drain excess fat.

Add tomatoes and tomato paste, bay leaf, oregano, basil, and salt and pepper to taste.

Reduce heat and simmer the sauce for at least 2 hours. About 10 minutes prior to serving, stir in milk or cream.