Classic Bolognese Ragù
The ultimate autumnal comfort food - the classic Bolognese ragù. It’s rich, hearty, and slow-cooked to perfection for a cozy night in with the family.
Servings: 5 people
Ingredients
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 1/2 cups finely chopped yellow or red onion
- 2/3 cup peeled and finely chopped carrot
- 1/2 cup finely chopped celery
- 1 lb. ground beef
- 1 cup white wine
- 3 Tbs. tomato paste
- 1 tsp. salt
- 1 tsp. ground pepper
- 1/2 tsp. ground nutmeg
- 4 cups beef broth warm
- 1 cup double cream or milk
- 1 lb. fresh pappardelle or thick ribbon pasta
- 1/4 cup shredded Parmesan cheese
Instructions
- In a large dutch oven over medium heat, melt the butter with the oil. Add the onion, carrot and celery and sauté until lightly coloured, about 15 minutes.
- Add the beef and cook, stirring often, until browned, about 10 minutes.
- Add the wine and cook until evaporated, 8 to 10 minutes.
- Stir in the tomato paste, then add the salt, pepper, nutmeg, beef broth and milk or double cream.
- Bring to a boil, cover partially, reduce the heat to low and simmer gently, stirring from time to time, until the flavors are fully blended, about 3 hours.
- Taste and adjust the seasonings.
- To make the pasta, bring a large pot three-fourths full of salted water to a boil.
- Add the pappardelle, stir well and cook until al dente. Drain.
- Add the sauce to the pasta and toss well.
- Garnish with Parmesan cheese.
Notes
Adapted from Williams-Sonoma