Ragù Bolognese

This recipe makes enough ragù for lasagna Bolognese with enough leftovers for another night's pasta dinner. We were taught how to make it at chef Alberto Bettini’s Michelin-starred Amerigo restaurant outside Bologna. Try to purchase pancetta in a large chunk from the deli counter, and if it comes in casing-like plastic, make sure to remove and discard the wrap before use. The next best option is packaged already diced pancetta; if pre-sliced is the only option, it will work, but will cost a lot more and requires less time in the food processor. We add a bit of powdered gelatin to give the ragù a rich, velvety body that otherwise would require a lengthy simmer to achieve. The finished ragù can be cooled to room temperature and refrigerated for up to three days.

-Editor's Note, 2/24/25: We recently redeveloped this recipe, which originally appeared in the March-April 2020 issue of Milk Street Magazine, as well as season four of Milk Street Television. You can find the previous version in our cookbook "Noodles."