Classic Bolognese Ragu

Ingredients

• 1 medium Red onion (peeled and diced)
• 3 sticks Celery sticks (diced)
• 3 pieces Carrots (peeled and diced)
• to taste pinch Salt (rock salt preferred)
• to taste pinch Black pepper (freshly ground)
• 150 grams Tomato paste (canned)
• 400 grams Peeled tomatoes (canned whole peeled tomatoes, crushed by hand)
• 1 liter Italian passata (smooth tomato sauce)
• 3 tablespoons Extra virgin olive oil (for sautéing)
• 1 glass Red wine (about 150 ml, use a dry Italian red)
• 1 cup Full‑cream milk (added at the end for creaminess)
• 500 grams Pork mince (20 % fat for flavor)
• 300 grams Beef mince (15 % fat)
• 200 grams Veal mince (adds delicate flavor)
• 500 grams Fresh pappardelle pasta (handmade egg pasta; can substitute dried pappardelle or tagliatelle)
• 50 grams Parmigiano‑Reggiano (freshly grated for serving)
• as needed liters Water (for simmering and pasta cooking; keep hot when adding to sauce)

Instructions

1. Prep vegetables

   Dice the red onion, carrots, and celery into uniform small pieces.

   Time: PT5M

2. Heat oil

   Add 3 Tbsp extra‑virgin olive oil to the large pot and heat over medium until the oil shimmers.

   Time: PT3M

3. Sauté onion

   Add the diced onion and cook, stirring frequently, until it turns a light golden colour.

   Time: PT3M

4. Add carrot and celery

   Stir in the diced carrot and celery and cook for about 5 minutes until they begin to soften and release aroma.

   Time: PT5M

5. Deglaze with wine (first half)

   Pour half a glass (≈75 ml) of red wine into the pot, increase heat slightly and let it reduce until the liquid has mostly evaporated.

   Time: PT3M

6. Brown the meat

   Add the pork, beef, and veal mince. Break it up with the spoon and cook, stirring occasionally, until the meat loses its pink colour and turns uniformly gray.

   Time: PT8M

7. Season lightly

   Season the browned meat with a pinch of salt and pepper; this is just an initial seasoning.

   Time: PT1M

8. Deglaze with wine (second half)

   Add the remaining half glass of red wine and let it reduce again until the liquid has mostly evaporated.

   Time: PT3M

9. Incorporate tomato paste

   Stir in 150 g tomato paste and cook for 2 minutes to caramelise the paste slightly.

   Time: PT2M

10. Add tomatoes and passata

    Add the 400 g peeled tomatoes (crushed by hand) and the 1 L Italian passata. Add a splash of water if needed to just cover the meat.

    Time: PT2M

11. Slow simmer

    Bring the mixture to a gentle simmer, then lower the heat to a very low setting. Let it cook uncovered for 4 hours 30 minutes, stirring every 30 minutes and adding hot water as needed to keep the sauce from drying out.

    Time: PT4H30M

    Temperature: low simmer

12. Finish with milk

    Stir in 1 cup of full‑cream milk and let the sauce simmer gently for another 5 minutes.

    Time: PT5M

    Temperature: low

13. Boil pasta water

    Fill a large pot with 5 L of water, bring to a rolling boil, and add a generous handful of rock salt.

    Time: PT10M

    Temperature: boiling

14. Cook fresh pappardelle

    Add the fresh pappardelle and cook for 3–4 minutes until al dente.

    Time: PT5M

15. Reserve pasta water and drain

    Reserve about 1 cup of the hot pasta cooking water, then drain the pasta in a colander.

    Time: PT2M

16. Combine pasta and sauce

    Transfer the drained pasta to the skillet with a ladle of sauce, add a splash of the reserved pasta water, and toss over low heat for 2–3 minutes so the noodles absorb the ragù.

    Time: PT3M

17. Plate and serve

    Serve the pasta on warmed plates, top with a generous shaving of Parmigiano‑Reggiano, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

4 g