Ragù alla Bolognese Classic Recipe

Ingredients for 4 people

• 300 g minced beef (coarsely ground, ideally a mixed cut)
• 150 g fresh pancetta
• 300 g passata (crushed tomatoes)
• 50 g carrot, 50 g celery and 50 g golden onion
• 100 ml red wine
• 1 tablespoon extra virgin olive oil
• Hot vegetable stock, as needed
• Fine salt and black pepper to taste

Method

1. Prepare the pancetta: cut it into slices, then into strips, and chop it finely with a knife or mezzaluna. Add it to an already hot pot with a drizzle of oil, break it up and let it brown.
2. Chop the vegetables: peel the carrot, clean the celery and peel the onion; chop all three very finely, in equal-sized pieces.
3. Soffritto: once the pancetta is well browned, add the vegetables and stir. Let them soften for 5-6 minutes.
4. Sear the meat: add the minced beef, stir and turn up the heat. Let it brown slowly, until well seared.
5. Wine and tomato: deglaze with the red wine and let the alcohol evaporate. Add the passata and stir until combined.
6. Slow simmer: add a couple of ladles of hot stock and partly cover the pot. Simmer gently for at least 2 hours, checking every 20 minutes and adding more stock if needed.
7. Finishing touch: after 2 hours, taste, adjust the salt and pepper, and stir. The ragù is ready.

Key tips

• Wait until the meat is well seared before adding the wine: that way it won't turn tough or dry during the long simmer.
• If the tomato tastes too acidic, a splash of milk at the end or a pinch of sugar will smooth it out.
• It can be made ahead: it keeps for 2-3 days in the fridge in a well-sealed glass container, and can also be frozen if you used fresh ingredients.
• If you prefer a thicker ragù, extend the cooking time and add hot water or stock little by little.

BUON APPETITO!