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Pasta alla Bolognese

Pasta alla Bolognese is a traditional Italian dish originating from Bologna, a city in the Emilia-Romagna region. This hearty meat sauce, or "ragù," is slow-cooked to perfection, blending ground beef and pork with vegetables, wine, and tomatoes to create a rich, flavorful sauce. Traditionally served with tagliatelle, a wide and flat pasta, this dish is a true representation of Italian comfort food. It is believed that the first documented recipe for ragù alla Bolognese dates back to the 18th century, and it has since become a staple of Italian cuisine around the world.

Pasta alla Bolognese
Ingredients

  • Tagliatelle or Pappardelle Pasta: 400 grams (14 ounces)

  • Ground Beef: 200 grams (7 ounces)

  • Ground Pork: 200 grams (7 ounces)

  • Carrot: 1 medium, finely diced

  • Celery: 1 stalk, finely diced

  • Onion: 1 medium, finely diced

  • Tomato Paste: 2 tablespoons

  • Red Wine: 125 ml (1/2 cup)

  • Crushed Tomatoes: 400 grams (14 ounces)

  • Milk: 125 ml (1/2 cup)

  • Olive Oil: 2 tablespoons

  • Butter: 2 tablespoons

  • Salt and Black Pepper: To taste

  • Parmesan Cheese: Freshly grated, for serving

Step by Step Recipe

  • Prepare the Base: In a large pot, heat the olive oil and butter over medium heat. Add the diced carrot, celery, and onion. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant.

  • Cook the Meat: Add the ground beef and pork to the pot. Cook, stirring frequently, until the meat is browned and fully cooked through, about 8-10 minutes. Season with salt and black pepper.

  • Add the Wine and Tomatoes: Pour in the red wine, allowing it to simmer and reduce for a few minutes. Then, stir in the tomato paste and crushed tomatoes. Mix everything well and bring to a gentle simmer.

  • Simmer the Sauce: Lower the heat to low and let the sauce simmer gently for about 1.5 to 2 hours, stirring occasionally. The long cooking time allows the flavors to meld together beautifully, creating a rich and deep sauce.

  • Finish with Milk: Towards the end of the cooking time, stir in the milk. This will give the sauce a smooth texture and balance the acidity of the tomatoes. Simmer for another 10-15 minutes.

  • Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta, reserving a small amount of pasta water.

  • Combine and Serve: Toss the cooked pasta in the Bolognese sauce, adding a bit of the reserved pasta water if needed to achieve the desired consistency. Serve immediately, topped with freshly grated Parmesan cheese.

Wine Pairing

For Pasta alla Bolognese, you want a wine that complements the robust flavors of the meat sauce. A Sangiovese or Chianti Classico from the Tuscany region is an excellent choice. These wines have bright acidity and moderate tannins, which pair beautifully with the richness of the Bolognese sauce, cutting through the fat and enhancing the flavors. If you prefer a white wine, a Chardonnay with a hint of oak can also complement the creamy texture and depth of the dish.

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