Ragu alla Bolognese
This is the Best Ragu alla Bolognese, and it's naturally gluten-free! The flavor is outstanding, and the texture of the meat is "melt in your mouth" tender. It is easy to make this Italian bolognese sauce, but it takes time, so it is essential to set aside a few hours on the weekend. Don't worry; it's 100% worth it. You, and everyone who enjoys eating this bolognese sauce, will be dreaming about it until next time.
Equipment
- Sharp knife
- Cutting board
- 5 1/2 Dutch oven or large pot
- Pasta strainer
Ingredients
- 4 ounces pancetta thick slices diced into small pieces
- 2 cups chopped white onion. About 1 large white onion
- 1/2 cup finely chopped carrot about 1 large carrot
- 1/2 cup finely chopped celery
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 lb 85/25 ground beef
- 1 lb ground italian sausage
- 1 cup whole milk
- 1 cup white wine
- 1 28-ounce can of tomato puree
- salt and pepper
- tagliatelle, pappardelle, or rigatoni pasta
- freshly-grated Parmesan Cheese
Instructions
- Start the bolognese sauce by cooking the pancetta. Place the pancetta in a large stockpot or Dutch oven and cook over medium heat until the fat is rendered down and the pancetta turns lightly crispy.
- There should be enough fat in the bottom of the pot to cook the onions. If not, add in a swirl of extra virgin olive oil. Add the onions and sauté with the pancetta and cook until fragrant and translucent, about 2-3 minutes.
- Then add the carrots and celery to the onions and stir to combine. Cook the vegetables for another 3-4 minutes. You're not looking to thoroughly cook the carrots and celery; only slightly soften them and infuse some flavor.
- Sprinkle the vegetables and pancetta mixture with the Italian seasoning and cook for 30 seconds. This step will help to bloom the seasonings.
- Add the ground beef and Italian sausage in with the vegetable mixture. Use a large spoon to break up the meat and combine it with the vegetables. Cook the beef and sausage until it's no longer pink.
- Pour the milk and wine into the meat mixture and slowly simmer for about 10 minutes, breaking the meat into small pieces as it cooks.
- Stir in the tomato puree, and over medium-high heat, slowly bring the Bolognese to a simmer. Then reduce the heat, and keep the bolognese sauce to a slow simmer. You should see light gentle bubbling.
- Cook uncovered at a low and slow simmer for 3 ½ to 4 hours, stirring every 20 to 30 minutes to prevent the sauce from burning on the bottom.
- Taste for salt and black pepper.
- Cook and drain the pasta. Add individual servings of pasta into bowls and then spoon sauce over the pasta and toss it together. Grate fresh parmesan over the top and enjoy!
Notes
Storage tips
For the week.
Store leftover bolognese sauce in an airtight container and refrigerate for three days. Reheat on the stovetop and then toss with pasta or use in your favorite recipe.
To freeze.
Bolognese freezes excellent, so go ahead and make a double or triple batch. After the sauce cools, transfer it to airtight containers or bags and freeze for 3 to 6 months; I recommend freezing the sauce in recipe-ready portions.
You can also freeze using portioned-out silicone trays like these Souper Cubes. These come in many sizes, but the 1-cup and 2-cup portions work best for freezing sauce. After the sauce freezes, pop the blocks out of the trays and place them into a labeled freezer bag.
To reheat
Remove the frozen sauce from the container and place it in a saucepan to reheat the sauce. Cook on low until the sauce is hot, breaking it up as it reheats. It's helpful to take the sauce out the night before to give it time to thaw in the fridge, reducing the cooking time on the stove.
Nutrition
Serving: 1servingCalories: 659kcalCarbohydrates: 48gProtein: 30gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 142mgSodium: 583mgPotassium: 653mgFiber: 3gSugar: 5gVitamin A: 1460IUVitamin C: 5mgCalcium: 100mgIron: 3mg
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