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. 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!
1poundground beefa mix of lean and fatty cuts, like 80/20
1tablespoontomato paste
1/2cupItalian red winedry and full-bodied
1cupbeef broth
28ouncescanned crushed tomatoessuch as San Marzano
1/2cuptomato puree
1bay leafoptional
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.