How to make it
8 steps. Take it one step at a time.
Finely mince the onion, carrot, and celery
Finely mince the onion, carrot, and celery to create the soffritto base.
Heat the olive oil and butter
In a heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped pancetta and cook until it renders its fat and begins to crisp.
5 minAdd the diced onion, carrot, and celery
Add the diced onion, carrot, and celery to the pot. Sauté over medium-low heat until the vegetables are soft and translucent, but not browned.
10 minIncrease the heat
Increase the heat to medium. Add the ground beef and ground pork. Use a wooden spoon to break up the meat and cook until it is browned and no longer pink.
10 minPour in the wine and let it bubble and evaporate completely
Pour in the wine and let it bubble and evaporate completely until the scent of alcohol is gone.
5 minDilute the tomato paste
Dilute the tomato paste in a small amount of beef broth and add it to the pot along with the remaining broth. Stir well to combine.
Reduce heat to very low
Reduce heat to very low. Cover partially and let the sauce simmer for at least 3 hours. If it becomes too dry, add a splash of broth or water. Season lightly with salt and pepper halfway through.
3 hrAbout 15 minutes before finishing
About 15 minutes before finishing, stir in the milk. This will give the sauce a creamy texture and a rich flavor. Final check for seasoning and serve.
15 min
A little kitchen wisdom
Traditional Ragù alla Bolognese is served with tagliatelle or used in lasagna, rather than spaghetti. The addition of milk at the end helps tenderize the meat and balances the acidity of the wine and tomatoes.
