Best 6 Mario Batalis Ragu Bolognese Recipes

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Mario Batali's ragu bolognese is a classic Italian dish that is sure to impress your friends and family. This hearty and flavorful sauce is made with a combination of ground beef, pork, and veal, simmered in a rich tomato sauce with red wine, vegetables, and herbs. The result is a delicious and versatile sauce that can be used to top pasta, lasagna, or polenta. In this article, we will provide you with a step-by-step guide to making Mario Batali's ragu bolognese, as well as some tips and tricks for making the perfect sauce.

Check out the recipes below so you can choose the best recipe for yourself!

MARIO BATALI'S RAGU BOLOGNESE



Mario Batali's Ragu Bolognese image

Fantastic recipe for special occasions

Categories     Beef/Pork     Birthday     Birthday Beef/Pork     Italian     Italian Beef/Pork     Dinner     Beef/Pork Dinner

Yield 5

Number Of Ingredients 16

1/4 cup Extra Virgin Olive Oil
2 tablespoons Butter
2 medium Onions (finely chopped)
4 ribs Celery (finely chopped)
2 Carrots (finely chopped)
5 Garlic cloves (sliced)
1 pound ground Pork
1 pound ground Veal
4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
1 4.5-ounce tube of Tomato Paste
1 cup Whole Milk
1 cup Dry White Wine
1/2 cup Parsley (leaves picked and chopped)
Salt
1 1/2 pounds Fresh Taglietelle
1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)

Steps:

  • ingredients
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • instructions
  • In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
  • ingredients
  • 2 medium Onions (finely chopped)
  • 4 ribs Celery (finely chopped)
  • 2 Carrots (finely chopped)
  • 5 Garlic cloves (sliced)
  • instructions
  • Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
  • ingredients
  • 1 pound ground Pork
  • 1 pound ground Veal
  • 4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
  • instructions
  • Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable
  • .
  • ingredients
  • 1 4.5-ounce tube of Tomato Paste
  • 1 cup Whole Milk
  • instructions
  • Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
  • ingredients
  • 1 cup Dry White Wine
  • instructions
  • Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours.
  • Season the ragu with salt, remove from the heat, and let cool.
  • instructions
  • Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
  • ingredients
  • Salt
  • 1 1/2 pounds Fresh Taglietelle
  • instructions
  • To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce.
  • instructions
  • In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
  • ingredients
  • 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
  • Olive Oil
  • 1/2 cup Parsley (leaves picked and chopped)
  • instructions
  • Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
  • instructions
  • Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.

Nutrition Facts : Nutritional Info Servings Per Recipe 5 Amount Per Serving Calories

LASAGNA BOLOGNESE



Lasagna Bolognese image

Provided by Food Network Kitchen

Time 5h10m

Yield 10-12 servings

Number Of Ingredients 29

1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 pound ground beef chuck
1 pound ground pork
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
6 cups whole milk
Kosher salt
1 1/2 pounds fresh lasagna sheets
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)

Steps:

  • Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
  • Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
  • Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
  • Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
  • Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
  • Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
  • Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.
  • Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
  • Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.

WEEKNIGHT BOLOGNESE



Weeknight Bolognese image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 to 5 servings

Number Of Ingredients 14

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

MARIO BATALI'S FETTUCCINE BOLOGNESE



Mario Batali's Fettuccine Bolognese image

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

Provided by yooper

Categories     Sauces

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Steps:

  • heat oil in heavy large pot over medium heat.
  • Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
  • Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
  • Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
  • Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
  • Season to taste with salt and pepper.
  • Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
  • Drain.
  • Add fettuccine to pot with ragu and toss to blend.
  • Transfer to large bowl.
  • Sprinkle with 1/2 cup Parmesan.
  • Serve, passing remaining Parmesan seperately.

RAGU BOLOGNESE BY MARIO BATALI



Ragu Bolognese by Mario Batali image

not set

Provided by kerstentai

Categories     Marinades and Sauces

Time 30m

Yield 1

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 medium onions finely chopped
4 ribs celery finely chopped
2 carrots finely chopped
5 cloves garlic sliced or chopped
1 pound ground veal (or ground beef)
1 pound ground pork
4 ounces pancetta or slab bacon run through the medium holes of the butcher's grinder
1 6-ounce can tomato paste
1 cup whole milk
1 cup dry white wine
1 teaspoon fresh thyme leaves (or 1/2 tsp. dried thyme)
Salt and pepper to taste

Steps:

  • Heat the olive oil over medium heat until hot. Add the onions, celery, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork, and pancetta, increase the heat to high, and brown the meat, stirring frequently. Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. Season the ragu with salt and pepper, remove from the heat, and let it cool. The ragu can be refrigerated for up to 2 days. It can also be frozen for up to 1 month.

Nutrition Facts : Calories 1442 calories, Fat 107.912990972139 g, Carbohydrate 89.5160274107355 g, Cholesterol 80.160702832 mg, Fiber 17.8479998748414 g, Protein 29.4045187183445 g, SaturatedFat 25.4498970149553 g, ServingSize 1 1 Serving (1862g), Sodium 1430.65868261411 mg, Sugar 71.6680275358941 g, TransFat 7.70899927277724 g

MARIO BATALI'S RAGU BOLOGNESE



MARIO BATALI'S RAGU BOLOGNESE image

Categories     Pork     Dinner

Yield 4 people

Number Of Ingredients 15

2T. olive oil
2 T. unsalted butter
1 medium onion, very finely chopped
4 stalks celery, very finely chopped
4 carrots, vey finely chopped
5 cloves garlic, peeled and finely chopped
3/4 pound ground veal
3/4 pound ground pork
3/4 pound ground beef
1 6-ounce can tomato paste
1 cup whole milk
1 cup dry white wine
Salt
1 pound spinach tagliatelli, cooked and drained
Parmigianno regianno

Steps:

  • Heat the oil and butter in a 6-8 qt heavy bottomed pot,set over medium heat, until hot. Add the onions, celery, carrots, garliccook until the vegetables are translucent but not browned, 5-10 minutes. Add the meats. Increase the heat to high, and brown the meat stirring frequently for 25 min. Reduce the heat to medium and continue to cook and stir for another 20 min. Stir in the tomato paste, and cook for another 30 min. Add the milk and cook for one hour. Add the wine, increase the heat to medium high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off about 5 min. Reduce the heat to medium and simmer for 1 1/2 to 2 hours, adding a splash of water if necessary to keep the sauce from drying out, Season the ragu with salt. Remove it from the heat and let it cool. To serve with pasta add 2 cups of the raguto the tagliatelli and toss vriefly over high heat. Makes 4 servings. The rest of the sauce can be frozen up to 2 month.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your ragu.
  • Brown the meat well. This will help to develop flavor and prevent the ragu from being greasy.
  • Use a variety of vegetables. This will add flavor and texture to the ragu.
  • Simmer the ragu for a long time. This will allow the flavors to meld and develop.
  • Taste the ragu as it simmers and adjust the seasonings as needed.
  • Serve the ragu over pasta or polenta. You can also use it as a filling for lasagna or ravioli.

Conclusion:

Mario Batali's ragu Bolognese is a classic Italian dish that is sure to please everyone at your table. It is rich, flavorful, and hearty. The best part is that it is easy to make. Just follow these tips and you will be able to create a delicious ragu Bolognese that your family and friends will love.

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