Yield: Yields about 1 quart of ragu
Servings: 4 to 6
In historically wealthy Emilia-Romagna, ragù is made from a combination of ground meats—beef, veal, and pork—and enriched with milk and cream. Ragù alla Bolognese, which originated in Bologna, in the heart of the region, is a perfectly delicious example. In this version, mortadella, a smoked beef and pork sausage, brings even more rich flavor to the pot.
Make Ahead Tips
The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat it gently before tossing it with pasta.
While fresh spinach fettucine is the classic pasta paring for this sauce, you can subsitute regular fettucine or tagliatelle.
Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce.
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Wow--this rates high on the YUM scale! Prepared it as recommended. Subtle flavors, but not boring!
Perfect recipe! I browned the meat for the maximum time and simmered the ragu at also the maximum time. Try the other ragu recipe with pork shoulder and Italian sausage.
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