RAGÙ ALLA BOLOGNESE- the Ultimate Italian Comfort Food
Rich and slow-simmered, this classic Bolognese blends beef, pork, red wine, and fresh herbs for a deeply flavorful sauce. Perfect over pappardelle or creamy polenta.
Equipment
- Large Dutch Oven or Large Pot
- Ground Meat Masher utensil (optional)
Ingredients
- ¼ cup Extra Virgin Olive Oil (EVOO)
Mirepoix: 1½ cups
- 1 large Onion, small diced
- 1 large Carrot, small diced
- 1 large Celery Stack, small diced
Ragù
- 3 Garlic cloves, minced
- 1 pound Ground Beef
- 1 pound Ground Pork
- ½ cup Red Wine
- ½ cup Tomato Paste
- 2 cups Water
- 2 teaspoons Salt
- ¼ teaspoon Pepper
- 1 Bay leaf
- 2 Tablespoons Fresh Rosemary, Sage, Thyme, & Basil, finely chopped
- Grated Parmesan Cheese - for serving
Instructions
- In large dutch oven, make the soffritto: heat EVOO on medium-high heat for 2 minutes.
- Add Mirepoix and using wooden spoon, saute for 5 - 7 minutes, until the onions are translucent.
- Reduce heat to medium, add minced garlic and continue to cook for an additional 1 minute.
- Add beef & pork; and using meat masher to break up the meat if it’s helpful, cook until browned - 7-8 minutes.
- Add red wine and stir to combine. Let evaporate slightly, approximately 5 minutes.
- Add tomato paste, water, salt, pepper, herbs, and bay leaf; and stir to combine.
- Reduce heat to low, cover, and simmer for 1 ½ hours; stirring in about 20 minute intervals.
- Remove the bay leaf, taste and adjust additional salt if needed.
- Buon Appetito!
Notes
Serving & Garnish Tips:
- Serve with a long pasta, traditionally, Pappardelle or Tagliatelle
- Or serve on top of a creamy Polenta, like this one here: The Creamiest Polenta
- Be sure to add freshly grated parmesan cheese for garnish and serving