Italy | Pastas | Sauces | Beef | Winter

Ragù Bolognese

(Italian tomato-meat sauce)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Olive oil 2 Tbsp
Butter 2 Tbsp
Onion chopped 1 each
Carrot chopped 2 each
Celery chopped 1 stalk
Ground beef 1 lb
Salt & pepper to season
 
Milk 1 cup
Nutmeg 1 pinch
Dry white wine   1 cup
Tomatoes peeled, seeded, chopped 2 cups

METHOD

Basic Steps:  Sauté → Simmer → Toss
  1. In a large pot, heat oil and butter over medium heat. Add onion, carrot and celery and sweat till onion is translucent. Add meat and season with a little salt and pepper. Continue to cook, stirring to break up meat, until beef is cooked through.
  2. Add milk and nutmeg, and simmer over medium-low heat till liquid is fairly reduced, 10-20 minutes.
  3. Add wine and again cook down till liquid is almost gone.
  4. Add tomatoes and continue to simmer on very low heat for 1-8 hours. The longer you simmer the better the flavor will become. Add a little water as necessary. Toss with pasta and serve.

VARIATIONS

  • Use 1/3 lb pork and 2/3 lb beef for better flavor.
  • Canned tomatoes may be substituted for the fresh.

NOTES

  • This is a good Sunday dinner dish. Long simmering for a lazy day.
  • Goes well with rigatoni, penne, fusilli or tortellini. But the residents of Bologna never serve this sauce with spaghetti.