Authentic Ragù Bolognese Recipe

This is the authentic Italian Ragù alla Bolognese recipe from Bologna, Italy, prepared according to the official guidelines of the Accademia Italiana della Cucina, guardians of traditional Italian culinary heritage.

Ingredients

• 7 Tbsp extra-virgin olive oil
• 150g fresh unsmoked pancetta, finely chopped
• 165g onion, finely chopped
• 165g carrot, finely chopped
• 165g celery, finely chopped
• 1kg minced beef
• 375ml red or white wine
• 3 Tbsp double-concentrated tomato purée
• 700g good quality Italian passata
• 250ml whole milk
• Salt and freshly ground black pepper to taste

Method

1. Add the olive oil to a large cooking pot on medium heat.
2. Add the chopped pancetta and cook for about 5 minutes.
3. Add the carrots, celery and onion and sauté for 10 minutes until soft but not browned.
4. Add the minced beef and cook until the until the meat is browned. Break down the lumps in the minced beef as you cook.
5. Add the wine and simmer to evaporate the alcohol.
6. Add the tomato puree to the minced beef and vegetable mix.
7. Add the tomato passata and stir into the meat and vegetables.
8. Cover the cooking pot and simmer for 3 hours, preferably more.
9. Add the milk about halfway through cooking.
10. Add salt and pepper to taste at the end of cooking.