Why Giovanni Uses Vegetable Broth (Not Beef) in His Slow-Cooked Ragù alla Bolognese

Giovanni Siracusa walks through his near-traditional Ragù alla Bolognese, a 2.5–3 hour slow-cooked meat sauce built from pancetta, beef, pork, soffritto, white wine, and a finishing pour of warm milk. He shares two deliberate tweaks — vegetable broth instead of beef broth and the milk-at-the-end technique — that he argues produce a silkier, less overpowering sauce. The video covers every step from rendering pancetta to tossing tagliatelle in a skillet restaurant-style.