Great Ragù Expectations

Classic Italian Bolognese with Ground Beef and Whole Tomatoes

2 hours 15 minutes
Serves 4
DinnerItalian
Herb's take

Bolognese is Italy’s answer to the question, 'How much flavor can you coax from humble ingredients given patience and science?' You’ll learn the magic of slow-simmered meat sauce, why whole tomatoes beat pre-chopped, and how time transforms ground beef into something spectacular.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil and butter in a large Dutch oven or heavy pot over medium heat until the butter foams.
  2. 02
    Add onion, carrot, and celery. Sauté for 8-10 minutes until the vegetables are very soft and just starting to brown.
  3. 03
    Add the garlic and cook 1 minute until fragrant.
  4. 04
    Increase the heat to medium-high and add the ground beef, breaking it up with a spoon. Cook until the meat is no longer pink, about 6-8 minutes.
  5. 05
    Pour in the white wine and simmer until almost completely evaporated, about 3-4 minutes.
  6. 06
    Crush the whole tomatoes by hand or with a potato masher, then add them and all their juices to the pot.
  7. 07
    Stir in the bay leaf, oregano, nutmeg, salt, and black pepper.
  8. 08
    Reduce heat to very low. Partially cover and simmer gently for 1 hour 30 minutes, stirring occasionally.
  9. 09
    Remove the lid and continue to simmer uncovered for another 15-20 minutes, stirring, until the sauce is thick and rich.
  10. 10
    Pour in the milk, stir, and simmer 10 minutes more.
  11. 11
    Discard the bay leaf. Taste and adjust salt or pepper if needed.
  12. 12
    Meanwhile, cook pasta in a large pot of salted boiling water until just al dente. Drain, reserving 1/2 cup pasta water.
  13. 13
    Add pasta to the sauce, tossing and adding pasta water as needed for a silky, clinging sauce.
  14. 14
    Serve topped with grated parmesan cheese.

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