Bolognese ragú is one of Italy's most iconic recipes. Succulent, full of flavor, and comforting, Bolognese ragú is the best sauce you can pair with pasta.
Prepare the vegetables: dice the onion, celery, and carrots
Chop the bunch of herbs and combine them with the vegetables.
Prepare the meat: combine the ground beef and pork with the sausage, and with your hands, mix them well.
In a saucepan, add a little oil and butter and melt them over low heat.
Sauté the vegetables and seasonings in the pot. Cook them until they are golden brown.
Add the meat, and with a wooden spoon, stir it to make sure it cooks evenly.
Deglaze the pan with white wine: add the wine and over high heat, let it evaporate.
Add the tomato puree, then the milk, and finally the 30g of salt and freshly ground pepper.
Stir well and cook over a medium-low heat until it is reduced by half the volume. Usually, at least 3 hours is required.
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Notes
Storage Instructions: Keep sauce in the fridge in an airtight container. To use it at it’s best, put it into a pan, add a few spoons of water from the cooked pasta, cover it with a lid, and cook over low heat. When done, pour the pasta directly into the pan with the ragù and stir fry for a few minutes to combine well.Freezing Instructions: When the ragù is cold, put it into a 250ml container and store it in the freezer for 3 or 4 months.