Name: Ragù alla Bolognese (Classic Bolognese Meat Sauce)
Cook time: 105 min
Total time: 345 min
Ingredients: 2 small yellow onions, finely chopped; 4 small or 2 large carrots, cut into 1/4-inch dice; 4 stalks celery, cut into 1/4-inch dice; 4 tablespoons butter; 0.25 cup extra-virgin olive oil; 3 pounds lean ground beef (90% or leaner); 1 teaspoon salt; 3 cups dry white wine; 2 cups low-fat milk; 0.5 teaspoon ground nutmeg; 2 28-ounce cans plus one 14-ounce can whole peeled tomatoes

Ragù alla Bolognese (Classic Bolognese Meat Sauce)

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This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan's family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it's also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005.

By Giuliano Hazan

Updated on August 25, 2020

Cook Time:

1 hrs 45 mins

Additional Time:

4 hrs

Total Time:

5 hrs 45 mins

Servings:

Yield:

about 10 cups, for 20 servings

Nutrition Profile:

Diabetes Appropriate Healthy Immunity Heart Healthy Low Carbohydrate Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

2 small yellow onions, finely chopped
4 small or 2 large carrots, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
4 tablespoons butter
¼ cup extra-virgin olive oil
3 pounds lean ground beef (90% or leaner)
1 teaspoon salt
3 cups dry white wine
2 cups low-fat milk
½ teaspoon ground nutmeg
2 28-ounce cans plus one 14-ounce can whole peeled tomatoes

Directions

Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.
Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.
Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.
Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.

Tips

Make Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thin with a little water when you reheat it, if desired.

Nutrition Facts (per serving)

109	Calories
6g	Fat
7g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 109
% Daily Value *
Total Carbohydrate 7g	3%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 2g	4%
Total Fat 6g	7%
Saturated Fat 2g	10%
Cholesterol 7mg	2%
Vitamin A 2230IU	45%
Vitamin C 14mg	15%
Folate 16mcg	4%
Sodium 257mg	11%
Calcium 75mg	6%
Iron 1mg	4%
Magnesium 19mg	5%
Potassium 315mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.