Ragù is a broad Italian term for any slow-cooked, meat-based pasta sauce.  Bolognese sauce (ragù alla bolognese) is a specific, creamier type of ragù originating in Bologna in northern Italy.  Authentic Bolognese uses wine, milk, and a minimal amount of tomato, creating the classic rich, thick texture.

Makes 6 servings

Ingredients:

• 6 slices thick cut bacon, finely diced
• 2 tablespoons olive oil
• 1 medium sweet onion, finely diced (about 1 cup)
• 2 large carrots, finely diced (about 3/4 cup)
• 2 celery stalks, finely diced (optional)
• 1 lb. ground beef
• 1/2 cup dry red wine
• 1-28 oz. can crushed tomatoes (3 cups)
• 1/2 cup beef broth (optional)
• 1 cup whole milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• 12 oz. Pappardelle pasta
• Freshly grated Parmesan cheese

Directions:

1. In a large pot over medium-low heat, cook the bacon until browned and the fat is melted, about 8-10 minutes.
2. Add olive oil, onions, carrots and celery (if using) to the pot.  Cook for about 8-10 minutes until the vegetables are tender.
3. Increase the heat to medium-high, add the ground beef, and cook until browned, about 5 minutes. Stir in the wine and cook for 5 minutes until it evaporates.
4. Add crushed tomatoes, cover, and simmer over low heat for 1 hour and 45 minutes.  Add a little beef broth if the sauce is too thick. Stir occasionally.
5. Add milk, heavy cream, and salt and pepper to taste. Continue to cook for 15 minutes.
6. When the sauce is done, prepare pappardelle according to package directions.
7. Drain the pasta, add half of the Ragù Bolognese sauce.  Mix gently to coat pasta with sauce.  
8. Serve pasta on plates or in bowls. Top with some of the remaining Ragù Bolognese sauce.  Sprinkle with freshly grated Parmesan cheese.

Tips:

• Mushroom Beef Ragù Bolognese: For a rich umami flavor, add 8 oz. of cleaned, stemmed, and sliced mushrooms cooked along with beef.