Bolognese
Meat sauce stewed in milk. Tomatoes are an afterthought.
Timing: 4 hours
Bolognese
Meat sauce stewed in milk. Tomatoes are an afterthought.
Timing: 4 hours
Key move
If you make this in 30 minutes, you are making "Meat Sauce," not Ragù.
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The Setup
- Dutch Oven5-7 qt
- Chef's Knife
- Cutting Board
- Wooden Spoon
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Braise (0/1)
Other (0/2)
My ragù tastes a bit sharp or sour.
That usually means the wine and tomatoes needed a little more time to cook down.
There's a layer of grease on top.
Ah, the pork fat decided to take a little vacation. You can either gently skim that off the top with a spoon if you prefer a leaner finish, or stir it back in with some gusto. Reme…
Chef's Notes
Low and slow is key. Simmer uncovered for the last hour to thicken and deepen flavor.
Don't rush the browning of the meat and soffritto. This builds the foundational flavor.
Serve with wide pasta like pappardelle or tagliatelle to catch the rich sauce.
A sprinkle of fresh parsley or basil adds a bright contrast to the deep flavors.
Watch the Technique
Video source: YouTube
The Method
THE SWEAT
Cook soffritto (200 g) in butter until soft and sweet. Do not brown.
Soffritto is soft and sweet, not browned.
THE BROWN
Add meat. Cook until raw color is gone, but do not crisp it like a taco filling. We want soft meat.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Meat has lost its raw color and is cooked through, but not browned or crispy.
THE MILK
ADD milk (1 cup). Simmer until it completely evaporates.
All visible liquid from the milk has evaporated.
THE WINE
Time-sensitiveADD wine. Simmer until it completely evaporates.
Sniff the pot. The alcohol smell should be gone.
THE STEW
Time-sensitiveAdd tomatoes and broth. Simmer on very low heat for 3+ hours.
The sauce has thickened and coats the back of a spoon.
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