There’s something undeniably magical about a bowl of steaming pasta cradling a rich, meaty Bolognese Ragu recipe. It’s a dish that speaks of tradition, comfort, and pure flavor satisfaction. But amidst countless recipes and variations, where does one find an authentic Bolognese sauce?
Well, my fellow food adventurers, I embarked on a culinary journey to Milan, Italy, determined to crack the code. Roberto Baldassarre of Milan’s Osteria Papà Nicola shared his restaurant’s treasured Bolognese sauce recipe with me. And guess what? He graciously agreed to let me share it with you!
An Authentic Bolognese Ragu Recipe from Milan
But before we delve into the delicious details, let’s rewind a bit. The history of Bolognese Ragu, as it’s traditionally called, stretches back centuries, evolving from peasant fare to a celebrated symbol of Emilia-Romagna’s culinary prowess. Unlike its quicker counterparts, this sauce simmers slowly, coaxing out the essence of its ingredients, resulting in a complex symphony of flavors.
Now, back to Roberto’s magic: His recipe adheres to the core principles of authentic Bolognese while offering a few unique touches. Forget about heavy cream or unnecessary shortcuts – this is all about pure, slow-cooked goodness. In fact, after assembling the ingredients, the pot goes into the oven to slow cook for 8 hours at 185F!
Bolognese Ragu Ingredients
Here’s what you’ll need to make this Bolognese Ragu recipe:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound ground beef (a mix of lean and fatty cuts, like 80/20)
- 1 tablespoon tomato paste
- 1/2 cup Italian red wine (dry and full-bodied)
- 1 cup beef broth
- 1 (28-ounce) can Italian crushed tomatoes (such as San Marzano)
- 1/2 cup tomato puree
- 1 bay leaf, optional
- Salt and freshly ground black pepper to taste
The Ritual of Slow Simmering:
- Mirepoix Magic: Heat the olive oil in an ovenproof Dutch oven. Add the onion, carrot, and celery, and sauté over medium heat until softened and golden brown. , about 10 minutes. Patience is key – let them caramelize slightly for deeper flavor.
- Embrace the Maillard: Increase the heat slightly and brown the ground beef, breaking it up with a spoon. Cook for about 15 minutes, stirring continuously, until browning is complete.
- Deglazing Delights: Once the beef is browned, stir in the red wine. Cook until the liquid evaporates. Add the tomato paste, tomato puree and beef broth.
- Stock Symphony: Add the beef broth, crushed tomatoes, tomato puree, and bay leaf. Season with salt and pepper and bring to a simmer. Now comes the crucial part — place in a preheated oven at 185F for 8 hours. This is where the slow-cooked magic happens!
- Taste Test and Refine: As the sauce simmers in the oven, its flavors will deepen and meld together. Taste and adjust seasonings if needed.
Beyond the Pot: The Art of Serving Ragu
Now for the moment you’ve been waiting for – savoring your masterpiece! Roberto recommends pairing his Bolognese ragu recipe with fresh tagliolini or pappardelle pasta. Cook your pasta al dente, reserving some of the starchy cooking water. Toss the drained pasta with the sauce, adding a splash of pasta water to create a silky, cohesive texture. Finish with a generous sprinkle of grated Parmigiano Reggiano and a drizzle of good olive oil.
A Bolognese Ragu Recipe Revelation
The Bolognese at Osteria Papà Nicola was rich, meaty, complex, yet perfectly balanced. Each bite was a testament to the power of tradition, quality ingredients, and slow cooking.
More Italian Recipes You May Enjoy
- Bombardino Cocktail
- Lasagna Alla Bolognese
- Easy Chicken Cacciatore
- Cacio E Pepe
- Pesto Sauce
- Risotto All Milanese
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Bolognese Ragu
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 pound ground beef a mix of lean and fatty cuts, like 80/20
- 1 tablespoon tomato paste
- 1/2 cup Italian red wine dry and full-bodied
- 1 cup beef broth
- 28 ounces canned crushed tomatoes such as San Marzano
- 1/2 cup tomato puree
- 1 bay leaf optional
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in an ovenproof Dutch oven. Add the onion, carrot, and celery, and sauté over medium heat until softened and golden brown, about 10 minutes. Patience is key – let them caramelize slightly for deeper flavor.
- Increase the heat slightly and brown the ground beef, breaking it up with a spoon. Cook for about 15 minutes, stirring continuously, until browning is complete.
- Once the beef is browned, stir in the red wine. Cook until the liquid evaporates. Add the tomato paste, tomato puree and beef broth.
- Add the beef broth, crushed tomatoes, tomato puree, and bay leaf. Season with salt and pepper and bring to a simmer. Now comes the crucial part — place in a preheated oven at 185F for 8 hours. This is where the slow-cooked magic happens!
- As the sauce simmers in the oven, its flavors will deepen and meld together. Taste and adjust seasonings if needed.
