Step 1

Gather, measure and prepare the Ragu alla Bolognese ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.

Step 2

In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium heat. Add onion, carrot, celery and garlic and sautée about 10 - 15 minutes or until aromatic and tender.

Step 3

Increase heat to medium-high and add ground beef. Use a wooden spoon to break up the meat, season with salt and pepper and cook until browned. Once browned, add tomato paste and stir to combine.

Step 4

Add red wine, stir, and bring to a simmer uncovered for 5 - 10 minutes until alcohol has mostly cooked off and the liquid has reduced in the pot. Add milk and stir. Reduce heat and allow the mixture to simmer gently, uncovered, for 30 - 45 minutes until the milk has greatly reduced. (See Note: a.)

Step 5

Add whole peeled tomatoes, bay leaves and thyme. Bring to a gentle simmer and cook uncovered, stirring occasionally and breaking up the tomatoes, for 2½ - 3½ hours or until the sauce is very thick and flavorful. Remove thyme and bay leaves. Adjust seasonings to taste and serve with polenta, fresh pasta, or in another recipe as suggested.