Chef Ricci’s Classic Ragu Bolognese

Tagliatelle with Ragu Bolognese

It requires some time and love, but nothing says comfort like a classic ragu bolognese. What’s best, any leftovers can be frozen and stored for up to two months. Though, I doubt there will be much left over!

Serves 4


2 tbsp. olive oil
2 tbsp. unsalted butter
1 medium onion, very finely chopped
4 stalks celery, very finely chopped
4 carrots, very finely chopped
5 cloves garlic, peeled and finely chopped
3/4 lb. ground veal
3/4 lb. ground pork
3/4 lb. ground beef
1 6-oz. can tomato paste
1 cup whole milk
1 cup dry white wine
1 lb. tagliatelle, cooked and drained
Parmigianno regianno


1. Heat the oil and butter in a 6-8 quart heavy bottomed pot. Continue to cook over medium heat until hot. Add the onions, celery, carrots, garlic. Cook until the vegetables are translucent but not browned, 5-10 minutes. Add the meat. Increase the heat to high, and brown the meat stirring frequently for 25 minutes. Reduce the heat to medium and continue to cook and stir for another 20 minutes.

2. Stir in the tomato paste, and cook for another 30 minutes. Add the milk and cook for one hour.

3. Add the wine, increase the heat to medium high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off, about 5 minutes. Reduce the heat to medium and simmer for 1-1/2 to 2 hours, adding a splash of water if necessary to keep the sauce from drying out.

4. Season the ragu with salt. Remove it from the heat and let it cool.

To serve with pasta, add 2 cups of the ragu to the tagliatelle and toss briefly over high heat.

Chef Ricci’s Classic Ragu Bolognese

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