Ragù Bolognese
Ragù Bolognese is a flavorful Italian Italian Recipes dish prepared with quality ingredients. Heat the butter and oil together in a heavy large pot over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat the butter and oil together in a heavy large pot over medium heat.
Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5–10 minutes.
Stir in the prosciutto.
Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5–10 minutes.
Avoid frying or browning the meat.
Season the meat with nutmeg.
Add the wine to the pot and cook until evaporated, 10–12 minutes.
Reduce the heat to medium-low.
Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat.
Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5–7 hours.
Add water if needed to keep the ragù loose and saucy.
Season with salt and pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
