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Ragù Bolognese: The Official Recipe

Butchering in Italy produces different cuts from butchering in the United States. I’ve noted some US cuts of beef that would be appropriate based on the recommended Italian cuts. For those of you who want to try your hand at this, the original cuts of meat listed are cartella, panica, fesone di spalla, and fusillo. Broth in Italy is light. It is not an intensely flavored stock as might be common in much of French cooking.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 300 g coarsely ground beef diaphragm [e.g. hanger or skirt steak] or belly [e.g. plate or flank steak] or shoulder [e.g. chuck]
  • 150 g pancetta diced then finely chopped
  • 50 g carrot finely diced
  • 50 g celery finely diced
  • 50 g onion finely diced
  • 300 g tomato puree
  • 100 ml dry red wine
  • 200 ml whole milk
  • Broth as needed
  • 45 ml extra virgin olive oil or 50 g butter
  • salt to taste
  • black pepper freshly ground, to taste
  • 100 ml light whipping cream approximately 30% fat (optional, see below)

Method
 

  1. Sauté the pancetta in a heavy-bottomed pot, approximately 7-8 inches in diameter (20 cm). Render as much fat as possible without browning the pancetta. A little gold color is fine.
  2. Add the olive oil or butter along with the carrot, celery, and onion. Sauté gently until softened, without browning, approximately 10 minutes.
  3. Add the beef and mix well. Sauté until it sizzles (that is, until all liquid has evaporated and the beef begins to cook in the fat).
  4. Add the wine and cook gently until it completely evaporates.
  5. Add the tomato puree. Season with salt and pepper. Cover and simmer for two hours, adding broth as needed when the ragù becomes too thick.
  6. During the last few minutes add the milk. This will counteract the acidity of the tomatoes.
  7. Taste and adjust the seasoning.
  8. If the ragù is going to be used for dried pasta (instead of fresh pasta or lasagna), it is customary to add the cream, otherwise not.

Notes

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