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Traditional ragù alla bolognese (Accademia Italiana della Cucina)

The official updated recipe for ragù alla bolognese, with the Accademia's notes on cuts of beef and permitted and unacceptable variants.

Serves
6

Simmer covered for about 2 hrs (or 3, depending on preference and the meat)

6 servings

Ingredients

  • 400g coarsely ground beef, see notes
  • 150g fresh pork pancetta, slices
  • 1/2 onion, peeled: about 2 oz (60g)
  • 1 medium carrot, peeled: about 2 oz (60g)
  • 1 celery stalk, trimmed: about 2 oz (60g)
  • 1/2 cup (1 glass) of red or white wine
  • 200g strained tomatoes
  • 1 tbsp tomato paste, double-concentrated
  • 1/2 cup (1 glass) of whole milk (optional)
  • Light meat or vegetable broth (or stock cubes)
  • 3 tbsp extra virgin olive oil
  • Salt and pepper

Method

  1. In a heavy 24-26cm casserole (non-stick, aluminium, enamelled cast iron or terracotta), melt the ground or chopped pancetta with the olive oil.
  2. Finely chop the onion, celery and carrot with a knife (not a food processor), add to the pot and cook on low, stirring constantly, until softened but not browned.
  3. Turn the heat to medium, add the meat, break it up and cook for about 10 mins, stirring, until sizzling and browned.
  4. Add the wine and cook until fully evaporated. Add the tomato paste and strained tomatoes, mix well, add a cup of boiling stock (or water) and simmer covered for about 2 hrs (up to 3), topping up with hot broth as needed.
  5. If using milk, add it halfway through and let it evaporate completely. Season before serving. The finished sauce should be thick, glossy and a rich maroon colour.

Notes

  • Traditionally made with hanger or skirt steak; failing that, use collagen-rich cuts such as shoulder, chuck, brisket, plate or flank. Combinations are fine, as is browning the meat separately first.
  • Permitted variants (per the Accademia): mixed beef and pork (about 60% beef), knife-minced meat, cured pancetta instead of fresh, a pinch of nutmeg.
  • Not acceptable (per the Accademia): veal, smoked pancetta or bacon, pork only, garlic or herbs and spices, brandy instead of wine, flour to thicken.
  • Can be enriched with chicken livers, hearts and gizzards, crumbled pork sausage, blanched peas added at the end, or rehydrated dried porcini.

From Accademia Italiana della Cucina, Accademia Italiana della Cucina (PDF)