Traditional Ragu Sauce - Bolognese
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Servings
6
-
Calories
335 kcal
-
Course
Main Course
-
Cuisine
Italian
Traditional Ragu Sauce - Bolognese
Description
This Bolognese starts by gently cooking finely cubed carrot, celery, and onion in olive oil until soft. Separately, pancetta and ground beef are browned in another pan then combined with the soffritto. White wine is added and evaporated before incorporating tomato sauce and optionally a bay leaf. The sauce simmers slowly for at least two hours on very low heat, with occasional stirring and adding stock as needed to prevent drying.
In the final half hour, whole milk is gradually stirred in, lending creaminess and depth. The slow simmer allows meat fibers to break down and meld with tomatoes and vegetables, producing a thick, fragrant sauce. This ragu is best paired with fresh pasta and seasoned only at the end to preserve balance.
Storing instructions recommend freezing in portions for up to one month or refrigerating for up to two days. Hand-cut vegetables add texture distinct from processed alternatives. Using a heavy pan fosters steady cooking temperature essential for proper sauce development.
Ingredients
- 3 tablespoon extra-virgin olive oil
- 50 g carrot finely cubed
- 50 g celery finely cubed
- 50 g onion finely cubed, golden
- 150 g pancetta finely cubed, raw
- 300 g ground beef (preferably shoulder cut)
- 200 ml white wine dry
- 300 ml tomato or 3 tablespoon triple concentrate tomato paste, pureed
- 1 bay leaf optional
- 100 ml vegetable stock or brodo di pollo (chicken stock)
- 120 ml whole milk fresh
Instructions
- Heat a large pot with 2 tablespoons of olive oil over low heat. Fold in the carrot, celery and onion and cook, stirring often for about 10 minutes, until the veggies have softened.
- Heat another pan with the remaining 1 tablespoon of olive oil over medium heat, fold in the pancetta and stir fry for 5 minutes, then add in the beef and continue to cook, stirring often, until it's browned.
- Transfer the beef and pancetta into the pot with the veggies, and bring the temperature to medium-high. Pour in the wine and allow to evaporate, about 5 minutes.
- Pour the tomato sauce into the pot, and add in the bay leaf (if using). Reduce heat to very low, partially cover the pot with a lid, then slowly cook the ragu' for at least 2 hours.
- Stir the sauce occasionally, and if you see it's drying out, pour in a bit of stock. During the last half an hour of cooking, pour in the milk a little at a time, until fully incorporated.
- The sauce is ready when it reaches a dense and rich texture. If it's still too runny, let it cook a little more .
- Serve with egg tagliatelle or short pasta, and freshly-grated Parmesan cheese on the side.
Notes
- Divide cooled cooked sauce into freezer-safe containers; freeze up to 1 month.
- Refrigerate leftover sauce up to 2 days for best flavor and safety.
- Hand chopping vegetables ensures a coarser, traditional texture in the soffritto.
- Use fresh minced beef instead of prepackaged for better control of meat quality.
- Cook vegetables and meat separately to optimize browning and flavor layering.
- A heavy-duty or cast iron pan helps maintain steady heat during the long simmer.
- Simmer ground beef about 2 hours; knife-cut meat may require up to 4 hours for ideal tenderness.
- Consider adding a bay leaf when using tomato puree to balance acidity.
- Season with salt and pepper only after cooking is complete to avoid drying the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 49mg | 16% |
| Sodium | 347mg | 14% |
| Potassium | 441mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1614IU | 32% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
