Ragu Bolognese with Mario Batali

Bologna, Italy

Originating in Bologna, Italy, Bolognese sauce refers to an Italian meat based sauce, with a minimal amount of tomato. Bologna is within the region of Emilia-Romagna in Italy, the native home of classic culinary ingredients such as Parmigiano-Reggiano, delicious Balsamic vinegar, Mortadella, and Prosciutto di Parma.   Italy, as you know, is a country that takes their food very seriously, and the Accademia Italiana della Cucina, which is the Italian Gastronomic Society, has strict requirements on what dishes can be classified as Bolognese. Their strict ingredient requirements are confined to to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and as an option,  milk or cream, although traditonal Bolognese dishes frequently include ground pork or ground veal.   Here in this video, our beloved chef Mario Batali shares his technique for Ragu Bolognese, a meal close to his Italian roots.  This classic Italian pasta dish is simple and requires minimal prep time, but will require an hour and a half  of cooking time, and having made it more than once, we can honestly say that it  is worthy of every minute.  Absolutely give this recipe a try, you will not regret it.

Read on for the recipe!

Ragu Bolognese, courtesy of Mario Batali

5 tbsp extra virgin olive oil
3 tbsp butter
1 carrot, finely diced
1 medium onion diced
1 rib celery finely diced
1 clove garlic, sliced
1 lb ground veal
1 lb ground pork
1/4 lb pancetta or slab bacon, ground
1/2 tube of tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, to grate

In a 6 to 8-quart, heavy bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tossed so that the pasta is evenly coated by the ragu.