Classic Bolognese Sauce (A.K.A. Ragu)

Recipe by CountryLady
READY IN: 8hrs 10mins
YIELD: 3 cups




  • In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
  • Melt butter& oil and saute onion& garlic over medium heat until just translucent.
  • Add celery& carrot and cook gently for about 2 minutes.
  • Add the ground beef, crumbling it in the pot with a fork.
  • Stir in salt.
  • Cook only until the meat loses its raw, red colour.
  • Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
  • Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
  • Add oregano, pepper& tomatoes and stir thoroughly.
  • When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
  • Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
  • If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!