Indulge yourself with this classic Italian Ragù sauce recipe. A rich, comforting, tasty recipe that is easy to cook.is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.
I have been asked a few times for a Traditional Bolognese Sauce and after asking some friends and family, I am happy to say this is about an Authentic Bolognese Sauce is going to get without going to Bologna.
Easy Ragù sauce
- 3 onions, roughly chopped
- 3 carrots, peeled and cut into sections
- 3 stalks of celery, cut into pieces
- 1/2 head of garlic, peeled, very finely chopped
- 3/4 cup (180 ml) olive oil, approximately
- 1 can or 1 156 ml (5 1/2 oz) tube tomato paste
- 3 lbs (1.35 kg) ground meat of your choice (beef, pork, veal, sausage meat), approximately
- 3 cups of Italian red wine
- Herbs of your choice (bay leaf, thyme, sage, rosemary)
- Salt and black pepper to taste
- In a food processor, finely chop the onions, carrots and celery.
- In a large saucepan, gently candy the vegetables and garlic in the oil for about 1 hour, stirring frequently. Add more oil as needed. Salt and pepper.
- Add the tomato paste and cook for about 8 minutes, stirring, until the olive oil turns orange.
- Increase the heat and add the meat. Salt and pepper. Sauté for 10 to 15 minutes. Add the bottle of wine and bring to a boil. Simmer gently for about 2 hours, stirring frequently or until the sauce has a good consistency. Add the herbs and adjust the seasoning.
- Serve over large pasta, such as fresh tagliatelle, if you want to respect tradition. Otherwise, fettuccine or pappardelle will do the trick as well. We serve it all with a green salad and a good glass of red. Buon appetito!
Tips for making the Best Bolognese Sauce
- Use an equal part of ground beef and pork, make sure it is not too lean, more on the fatty side.
- Be sure to cut (with a knife) the carrot, celery stalk and onion finely but not so much that it may become pulpy.
- Sautee your vegetables first on low heat then add the meat, which is cooked on a higher heat.
- True Bolognese is cooked on the lowest heat for at least three hours.