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Get in the Sauce Parlor: Ragu Bolognese Recipe

4 months ago

Get in the Sauce Parlor: Ragu Bolognese Recipe

ragu bolognese

Simply known as “Bolognese sauce”, the ragu Bolognese hails from Bologna, the largest city in one of Italy’s northern regions. As a meat sauce, it goes oh-so-well with various pasta dishes. Find out how it pairs perfectly with fettuccine pasta in this recipe.

 

Ragu Bolognese
Makes 4-6 servings

 

2 Tbsps Extra-virgin olive oil

2 Medium onions, quartered

2 Celery stalks, sliced in segments

¼ kilo Carrots, peeled, sliced in segments

¼ kilo Lean ground beef

¼ kilo Lean ground pork

¼ kilo Bacon, finely chopped

⅓ cup Dry red wine

3 cups Beef stock

3 Tbsps Tomato paste

  • Salt and freshly ground black pepper

1 cup Whole milk

500g Fettuccine pasta

  • Shaved or grated Parmesan (for serving)

 

  1. In a food processor, blitz onions, celery, and carrots until all vegetables are finely chopped.
  2. Heat olive oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add ground beef, ground pork, and bacon; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
  3. Add wine, deglazing the bottom of the pot by stirring often and scraping up browned bits.
  4. Add 2 ½ cups beef stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, about 1 ½ hours. Season with salt and pepper.
  5. 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 ¼ cupfuls to thin if needed.
  6. 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 ½ 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 too thick. Serve with freshly grated Parmesan cheese.

 

Recipe by Migs Borja-Yambao
Photographed by John Ocampo

 

Here are more recipes for your Bolognese sauce

Pasta Bolognese

Korean Spaghetti Bolognese

Ragu Alla Bolognese

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