Ragù Alla Bolognese
User Reviews
4
2 reviews
Good
-
Prep Time
10 mins
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Cook Time
2 hrs 50 mins
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Total Time
3 hrs
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Servings
5 cups
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Course
Main Course
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Cuisine
Italian
Ragù Alla Bolognese
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Ragù Alla Bolognese is a delightful slow-cooked meat sauce from Bologna that goes beautifully with some fresh tagliatelle.
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Ingredients
- 100 grams pancetta
- 400 grams ground beef
- 200 grams ground pork
- 200 grams onion ~1 medium finely chopped
- 120 grams carrot ~1 medium, finely chopped
- 100 grams celery (~1 stalk finely chopped)
- 1 cup milk whole
- 1 cup white wine dry
- 1 cup tomato juice
- 2 teaspoons porcini mushroom powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper ground
- 1 bay leaf
- 2 tablespoons tomato paste
Instructions
- Place a heavy bottomed pot such as a dutch oven over medium-low heat and then add the pancetta. Once the fat starts to render out, turn up the the heat and fry the pancetta until cooked through and starting to brown.
- Add the ground beef and pork and fry, crumbling the meat with a spatula until the meat is cooked through. Transfer the meat to a bowl, leaving behind as much of the fat in the pot as possible.
- Add the onions, carrots and celery and cover with a lid. Turn down the heat to medium low and steam the vegetables for 10 minutes.
- Remove the lid, turn up the heat to medium-high, and saute until the liquid has evaporated and the vegetables start to brown (about 10 minutes).
- Add the milk and then return the meat back into the pot. Simmer the milk until it's mostly evaporated (about 10 minutes), stirring from time to time to prevent burning.
- Add the wine and continue simmering until most of the wine has evaporated (about 10 minutes).
- Add the tomato juice, porcini powder, nutmeg, black pepper and bay leaf and stir to combine. Cover the pot with a lid and then turn down the heat as low as your stove will go. Simmer covered for 1 ½ hours, stirring occasionally to prevent burning. If the sauce gets too thick and starts sticking to the bottom of the pot, add a bit of water.
- Add the tomato paste and continue cooking uncovered for another 30 minutes, stirring frequently to prevent burning.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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