Best 3 Classic Ragu Bolognese Recipes

Ragu Bolognese is a timeless classic of Italian cuisine, originating from the city of Bologna, Italy. This hearty and flavorful meat sauce is a staple in many Italian households and restaurants worldwide, and for good reason. The combination of slow-cooked ground beef, pork, and vegetables, simmered in a rich tomato sauce, creates a symphony of flavors that is both comforting and satisfying. Whether you're a seasoned home cook or a beginner looking to impress your friends and family, this article will guide you through the steps of preparing the perfect classic Ragu Bolognese. From selecting the right ingredients to mastering the slow-cooking process, we'll provide you with all the essential tips and tricks to create a dish that will transport you to the heart of Italy.

Here are our top 3 tried and tested recipes!

CLASSIC RAGU BOLOGNESE

Classic Ragu Bolognese image

Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.

Provided by David Downie

Categories Beef Pasta High Fiber Father's Day New Year's Day Dinner Lunch Meat Winter Poker/Game Night Potluck Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield makes 4-6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

Steps:

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

CLASSIC BOLOGNESE SAUCE (A.K.A. RAGU)

Classic Bolognese Sauce (A.K.A. Ragu) image

The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.

Provided by CountryLady

Categories Sauces

Time 8h10m

Yield 3 cups

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
2 cloves garlic, minced
4 celery ribs, thinly sliced
1 carrot, finely chopped
1 lb lean ground beef
1 teaspoon salt
1 cup dry red wine
1/2 cup milk
1/8 teaspoon nutmeg
2 teaspoons dried oregano
1 teaspoon fresh ground pepper
1 (14 ounce) can Italian tomatoes, roughly chopped,with their juice

Steps:

In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
Melt butter& oil and saute onion& garlic over medium heat until just translucent.
Add celery& carrot and cook gently for about 2 minutes.
Add the ground beef, crumbling it in the pot with a fork.
Stir in salt.
Cook only until the meat loses its raw, red colour.
Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
Add oregano, pepper& tomatoes and stir thoroughly.
When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!

CLASSIC RAGU BOLOGNESE

CLASSIC RAGU BOLOGNESE image

Categories Pasta

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

Steps:

* Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper. * Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing. * Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan. Read More http://www.bonappetit.com/recipes/2011/05/classic-ragu-bolognese#ixzz1K0WpiNNe

Tips:

Use high-quality ingredients. The better the ingredients, the better the ragu will taste. Look for fresh, organic vegetables and grass-fed beef.
Brown the meat well. This will develop flavor and help to keep the meat from becoming tough.
Simmer the ragu for a long time. The longer it simmers, the more flavorful it will become. Aim for at least 2 hours, but 3 or 4 hours is even better.
Add a touch of red wine. This will help to enhance the flavor of the ragu.
Serve with your favorite pasta. Ragu Bolognese is traditionally served with tagliatelle, but you can also use spaghetti, penne, or any other type of pasta that you like.

Conclusion:

Ragu Bolognese is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With a little planning and effort, you can create a ragu that will impress your family and friends.