Unlock the soul-warming secrets of a truly authentic Lmab Ragu. This isn’t a quick weeknight sauce; it’s a slow-simmered labor of love where humble ingredients transform into a rich, complex, and deeply comforting masterpiece. Perfect for coating wide pappardelle or layering into lasagna, this recipe guides you through each crucial step—from building a flavorful soffritto to the patient simmer that makes all the difference. Get ready to create the most praised pasta dish of your life.
1 cup dry red wine (such as Chianti or Sangiovese)
2 cups whole milk
2 (28-ounce) cans whole San Marzano tomatoes, crushed by hand
2 cups high-quality beef or chicken stock
2 tablespoons tomato paste
1 large bay leaf
2-3 sprigs fresh thyme (or 1 teaspoon dried)
¼ teaspoon freshly grated nutmeg
Sea salt and freshly cracked black pepper, to taste
1 pound (450g) dried pappardelle or tagliatelle
For serving: Freshly grated Parmigiano-Reggiano cheese, chopped fresh parsley or basil
Instructions
Build the Flavor Base: In a large, heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until its fat renders and it becomes crisp. Add the diced onion, carrots, and celery (the soffritto). Season with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and sweet, but not browned. Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
Brown the Meat: Increase the heat to medium-high. Add the ground beef and pork, breaking it up with a wooden spoon. Crucial Tip: Allow the meat to sit and develop a deep, brown crust on one side before stirring—this creates a flavorful fond on the bottom of the pot. Cook until well-browned. Pour in the red wine to deglaze, scraping up all the browned bits. Simmer until the wine is nearly fully reduced.
The Slow Simmer: Stir in the milk and grated nutmeg. Simmer gently, stirring occasionally, until the milk is completely absorbed. This step tenderizes the meat. Add the hand-crushed tomatoes, stock, bay leaf, and thyme. Bring to a very low simmer, partially cover the pot, and let it bubble gently for at least 3 hours. Stir occasionally. The ragù is ready when it is rich, dark, and the fat has separated on the surface.
Finish and Serve: Remove the bay leaf and thyme sprigs. Season the ragù lavishly with salt and pepper. Cook your pasta in well-salted water until al dente. Reserve 1 cup of pasta water! Add the drained pasta directly to the pot with the ragù. Toss over low heat for 1-2 minutes, adding a splash of pasta water as needed to create a silky, cohesive sauce that clings to the pasta. Serve immediately with a mountain of grated Parmigiano-Reggiano and a sprinkle of fresh herbs.
Notes
Don’t Rush the Simmer: The 3+ hour simmer is non-negotiable for developing the ragù’s signature depth and tenderizing the meat perfectly.
Make-Ahead Magic: This ragù tastes even better the next day. Cool completely and store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Healthier Twists: For a leaner version, use 90/10 ground beef and ground turkey. Add a diced portobello mushroom with the soffritto for extra umami and to stretch the meat.
Serving Variations: This sauce is fantastic over creamy polenta, in a baked pasta, or as a filling for homemade ravioli.
