Homemade Ragù alla Bolognese Recipe
User Reviews
5
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Prep Time
1 min
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Cook Time
5 hrs 30 mins
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Servings
24 servings
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Calories
328 kcal
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Course
Condiments
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Cuisine
Italian
Homemade Ragù alla Bolognese Recipe
Description
The Homemade Ragù alla Bolognese recipe begins by searing finely minced beef chuck and pork belly to develop flavor and render fat. The cooked meats are combined and then the base vegetables — onions caramelized thoroughly over nearly an hour, followed by sautéed carrots and celery — build characteristic sweetness and texture. Garlic is added briefly to avoid burning. Red wine deglazes the pot, contributing complexity, and San Marzano tomatoes bring a tangy, rich body when hand-crushed.
Adding beef stock and whole milk softens the acidity and enriches the sauce’s mouthfeel, creating a velvety texture that clings well to pasta. Bay leaf, cloves, and optional rosemary introduce floral and spicy notes. The ragù simmers slowly, allowing flavors to meld and the meat to tenderize, producing a sauce that is robust yet balanced, hearty but nuanced.
This sauce works with a variety of pasta shapes and benefits from resting as flavors intensify over time. It can be lifted with robust red wines like Cabernet Sauvignon or Merlot, and can be stored refrigerated or frozen for convenience. Classic with tagliatelle or pappardelle, it stands as a foundation for hearty Italian meals.
Make-ahead advice includes refrigerating the ragù for up to two days before serving and reheating over low heat until hot. Proper cooling before refrigerating extends freshness and freezing preserves it for up to three months.
Ingredients
- 3 tablespoons olive oil
- 2 Pounds beef chuck finely minced
- 2 pounds pork belly finely minced
- 2 yellow onion large peeled and finely minced
- 3 carrot finely minced
- 8 celery ribs finely minced
- 4 garlic finely minced cloves
- 2 bay leaf
- 4 cloves
- 2 cups red wine dry
- 2 San Marzano tomato 28-ounce cans, hand crushed, whole
- 1 ½ cups beef stock
- 2 ½ cups milk whole
- 1 rosemary optional, fresh sprig
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the olive oil to a large pot or rondeau over high heat and heat it until it begins to smoke lightly.
- Add in the beef spread it out around the pan, and sear for 2 minutes.
- Stir the beef and cook for 3 to 4 minutes or until it is finished cooking. Transfer it to a large bowl.
- Place the pork into the pan over high heat spread it out, and sear for 2 minutes.
- Stir the pork, turn the heat to medium-low, and render the fat while occasionally stirring. This usually takes about 10 to 12 minutes.
- Using a slotted spoon remove the pork leaving the rendered fat in the pot, and set it in the bowl with the cooked minced beef.
- Add onions and caramelize on low heat for 45 to 60 minutes while occasionally stirring. They will be browned, tender, and sweet.
- Pour in the carrots and celery, season with salt and pepper, and sauté over medium heat for 10 to 12 minutes or until tender but still slightly firm on the outside.
- Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
- Mix back in the cooked beef and pork, along with the bay leaves and cloves.
- Deglaze with red wine, turn the heat high, and frequently stir until the wine is almost gone and absorbed, or au sec.
- Add in the tomatoes and beef stock and stir to combine. Place on a lid and simmer over low heat for 3 hours. Stir every 45 to 60 minutes. It should be a thick rich sauce at this point.
- Pour in the milk and mix to combine.
- Add in optional rosemary sprig, and lightly season with salt and pepper. Cook uncovered over low heat for 60-90 minutes. It will have a rich creaminess to it when it’s finished.
- Cook the pasta according to its instructions and gently mix in a pan or bowl with some of the bolognese sauce using a rubber spatula.
- Serve with a generous garnish of freshly grated parmigiano Reggiano.
Notes
- This ragù can be prepared up to two days in advance; refrigerate and reheat thoroughly before serving.
- Store cooled sauce covered in the refrigerator for up to five days or freeze up to three months, thawing overnight in the fridge before reheating.
- Use all beef or all pork if preferred; finely mincing vegetables in a processor speeds prep.
- Suitable pasta pairings include tagliatelle, pappardelle, or other sturdy shapes.
- Recommended red wines for cooking include Cabernet Sauvignon or Merlot; chardonnay is an acceptable white alternative.
- A 2 to 2½ gallon pot or Dutch oven is best for even slow cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 148mg | 6% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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