Bolognese Ragú- An Authentic Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Additional Time
15 mins
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Total Time
3 hrs 30 mins
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Servings
8 people
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Calories
263 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Bolognese Ragú- An Authentic Recipe
Description
Bolognese Ragú is an authentic meat sauce made from a mixture of fresh sausage, lean ground beef, and ground pork combined with sautéed onions, carrots, celery, and a bundle of herbs including sage, rosemary, and bay leaf. The vegetables and herbs are first sautéed in olive oil and butter until golden, then the meats are cooked evenly over low heat.
White wine is added to deglaze the pan, imparting brightness before incorporating tomato puree and milk to the mixture. The sauce simmers for several hours until reduced by half, developing deep flavor and a thick, hearty consistency characteristic of classic ragú. Salt and freshly ground pepper season to taste.
This ragú pairs well with fresh or dried pasta like tagliatelle or pappardelle, complemented by grated Parmesan. It may be heated gently with water from cooked pasta to achieve the ideal consistency before tossing with noodles.
Store leftover ragú in airtight containers in the refrigerator or freeze for up to three to four months. Reheat gently to preserve texture and flavor, adding a splash of pasta water if needed to loosen the sauce.
Ingredients
- 3.5 oz fresh sausage (100g)
- 7 oz ground beef 200g, lean
- 7 oz ground pork (200g)
- 12 oz tomato puree (300ml)
- 1 onion , chopped
- 2 medium carrot
- 1 talk celery
- 1 herbs sage, rosemary, and 1 bay leaf, bunch
- ½ cup milk (100ml)
- ½ cup white wine (100ml)
- 2 tbsp butter (30g)
- 2 tbsp extra virgin olive oil
- 1 tsp salt , to taste
- black pepper or white pepper, to taste, freshly ground
Instructions
- Prepare the vegetables: dice the onion, celery, and carrots
- Chop the bunch of herbs and combine them with the vegetables.
- Prepare the meat: combine the ground beef and pork with the sausage, and with your hands, mix them well.
- In a saucepan, add a little oil and butter and melt them over low heat.
- Sauté the vegetables and seasonings in the pot. Cook them until they are golden brown.
- Add the meat, and with a wooden spoon, stir it to make sure it cooks evenly.
- Deglaze the pan with white wine: add the wine and over high heat, let it evaporate.
- Add the tomato puree, then the milk, and finally the 30g of salt and freshly ground pepper.
- Stir well and cook over a medium-low heat until it is reduced by half the volume. Usually, at least 3 hours is required.
Notes
- Store ragú in an airtight container in the fridge; reheat with a few spoons of pasta water over low heat.
- Freeze ragú in 250ml portions for 3 to 4 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 600mg | 25% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2927IU | 59% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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