Ragù Alla Bolognese Tradizionale

Name: Ragù Alla Bolognese Tradizionale (Classic Bolognese Sauce)
Yield: Makes about 2 cups
Cuisine: Italy
Ingredients: ¼ cup tomato purée (optional); 2 ounces pancetta, chopped; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; ½ pound ground beef; 3 tablespoons unsalted butter; 2 ounces prosciutto, chopped; 1 celery stalk, chopped; 1 carrot, peeled and chopped; 1 onion, chopped; 1 tablespoon tomato paste diluted in ½ cup water; 2 cups dry red wine

Classic Bolognese Sauce

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Ingredients

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
½

Europe
Italy
Sauce
Mediterranean
Gluten-free
Spicy

Method

Melt the butter with the olive oil in a large sauté pan over medium heat. Add the beef, prosciutto, pancetta, celery, carrot, and onion and sauté, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Stir in the diluted tomato paste, the tomato purée, if using, and the wine. Reduce the heat to low, cover, and simmer for 1½ hours.