Ragù alla Bolognese Pasta - (Free Recipe below)

(No reviews yet) Write a Review
Pastbolgnes - Recipes
1.00 LBS
Calculated at Checkout
  • 3 sweet yellow onions, chopped
  • 3 carrots, washed, peeled, and grated
  • 3 ribs celery, chopped
  • 3 tablespoons extra virgin olive oil
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 to 2 teaspoons crushed red pepper, or to taste
  • 1 can tomato paste
  • 2 cans 28 oz whole tomatoes (I prefer Cento brand)
  • 1 cup dry red wine
  • 2 cups chicken stock
  • 1 cup milk
  • 2.5 lbs. ground round
  • 4 oz pancetta or bacon, finely chopped
  • 2 teaspoons dried oregano
  • Fresh basil, chopped, to taste, plus extra for garnish
  • Romano cheese, grated or shredded, as garnish
  • Wide pasta, cooked al dente according to package directions
  • (select your pasta of choice but we prefer thicker pasta noodles)
  1. In a large heavy-bottomed pot over medium-high heat, add the olive oil, onions, celery, and carrots. Sauté until soft, about 10 minutes.
  2. Add the ground beef and pancetta or bacon. Sauté, breaking up the meat with the back of a cooking spoon. Continue to cook, stirring frequently, until browned, about 15 minutes.
  3. Create a well in the middle of the pot by moving the contents to the sides. Add the tomato paste to the well and stir constantly for a minute or two, slowing incorporating the contents of the pot with the tomato paste.
  4. Add the wine and allow to boil 1 minute, stirring and scraping up any browned bits stuck to the bottom of the pot.
  5. Add the chicken stock and stir to blend. Reduce heat to low and gently simmer uncovered, stirring occasionally, for 1½ hours so that the flavors will marry. Season to taste with salt, pepper, and crushed red pepper flakes.
  6. Heat milk in a small saucepan and bring to a simmer. Slowly add the milk to the sauce, stirring well to incorporate. Partially cover the sauce with a lid and simmer until milk is absorbed, about 45 minutes. Stir occasionally, and add more stock – ¼ cup at a time – to thin the sauce, if needed.
  7. Prepare pasta al dente according to package directions, reserving the pasta water. Transfer a portion of the sauce (enough for the amount of pasta you are going to serve) to a large skillet over medium-high heat. Add pasta to the sauce and toss to coat, adding more sauce as necessary. If the sauce seems too dry, stir in some of the reserved pasta water one tablespoonful at a time.
  8. Serve pasta on warm plates. Top with shredded or grated Romano cheese and chopped fresh basil.