Alessandra Spisni's Ragù alla Bolognese

See the RecipeAndré Baranowski

Spisni, who owns a cooking school in Bologna, makes her ragu in large batches. "Real ragu alla bolognese should cook for a long time," says Spisni, "so it isn't convenient to prepare it for only four people."

Alessandra Spisni's Ragù alla Bolognese
Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
Yield: makes 8 Cups

Ingredients

  • ½ cups lard
  • 3 small yellow onions, finely chopped
  • 2 medium carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 2 lb. ground beef chuck
  • ½ cups dry red wine
  • 2 ¾ cups canned tomato puree
  • Kosher salt and freshly ground black pepper, to taste
  • Homemade Tagliatelle

Instructions

  1. Heat lard in a heavy-bottomed pot over medium heat. Add onions, carrots, and celery and cook, stirring frequently, until vegetables are somewhat softened, about 8 minutes.
  2. Raise heat to medium-high, add beef, and cook, stirring constantly, until meat is broken up and just cooked through, 6-8 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 4 minutes. Stir in tomato puree and 1 1⁄2 cups water and bring to a boil over high heat.
  3. Raise heat to medium-high, add beef, and cook, stirring constantly, until meat is broken up and just cooked through, 6-8 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 4 minutes. Stir in tomato puree and 1 1⁄2 cups water and bring to a boil over high heat.