RAGÙ ALLA BOLOGNESE
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
- Dutch Oven or large pot
- Wooden Spoon
- (Optional) Meat Chopper Tool
Ingredients
- ¼ cup Extra Virgin Olive Oil
Mirepoix: 1½ cups
- 1 large Onion - chopped small dice
- 1 large Carrot - chopped small dice
- 1 large Celery Stalk - chopped small dice
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 dutch oven, make the Soffritto: heat olive oil on medium-high heat for 2 minutes.
- Add Mirepoix (diced onion, carrot, and celery), and sautè 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 chopper tool to break up the meat, and cook until browned, approximately 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 salt as needed.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Serve over pappardelle or creamy polenta and finish with Parmesan cheese.
- Ragù tastes even better the next day, making it ideal for meal prep and freezing.
- Michelle’s Kitchen Recommendations:
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