Ragù alla Bolognese

4.88 from 33 votes

The most perfect meat sauce in all the land. Trust me - it puts everything else to shame!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Italian

Servings: people

1-2 pounds cooked fresh fettucine pasta, or any other pasta, gnocchi etc of your choosing

In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated parm. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.

Heat the olive oil in a 12 inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes. Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the meat into the pan and slowly brown over medium heat, breaking up with a wooden spoon. Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.
Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles. Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper
Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon until fully combined. Add the cooked fresh pasta and stir to combine.

If you don't eat pork, you can use all beef.