Ragu alla Bolognese
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8 people
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Calories
346 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Ragu alla Bolognese
Description
This Ragu alla Bolognese incorporates three types of ground meat—beef, veal, and pork—combined with sautéed onions, carrots, and garlic cooked in olive oil and butter. The meats are browned thoroughly to evaporate liquid and develop texture. Tomato paste and San Marzano tomatoes give body and acidity, while red wine and dried porcini mushrooms enhance complexity with deep flavor notes. The sauce simmers gently for over an hour to meld ingredients and tenderize the meats.
The resulting sauce has a rich, thick consistency with meat that is tender and well integrated into the tomato base. The balance of savoriness, sweetness from tomatoes, and wine acidity is classic to Bolognese. Bay leaves provide aromatic undertones, and a pinch of sugar adjusts acidity.
Serve this sauce traditionally over pasta such as tagliatelle or with polenta. Removing bay leaves before serving ensures better flavor without bitterness. The sauce can be stored and reheated, often improving in flavor after resting. Adjust seasoning to taste before serving.
Ingredients
- 1 pound ground beef (15% fat)
- ½ pound veal ground
- ½ pound ground pork
- 1 cup red wine + more if needed it
- 1 carrot peeled and diced
- ½ yellow onion peeled and diced, medium
- 2 garlic peeled and hard end removed
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
- salt to taste
- black pepper to taste
- 2 bay leaf
- 1 teaspoon granulated sugar
- 1 ounce dried porcini mushroom
- 4 cups San Marzano plum tomatoes
- 1 tablespoon tomato paste
Instructions
- In a heavy large enamel cast iron pot heat the olive oil, butter, and garlic over medium heat. Once the garlic is brown but not burned, remove and discard.
- Add the onions and carrots and mix well. When the onions are translucent, add the meats (beef, veal, and pork) and separate well with the back of a wooden spoon. Add the tomato paste and mix well.Cook the meats until all the liquid is evaporated.
- Add the bay leaves, red wine, chopped porcini mushrooms, and half of the strained mushrooms liquid. Mix well.
- Add the tomatoes, salt, pepper, and sugar. Mix well, lower the heat to simmer, cover, and cook for 1 hour to 1 ½ hours. Stir occasionally. Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.
- Remove the bay leaves before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 87mg | 29% |
| Sodium | 100mg | 4% |
| Potassium | 460mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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