Ragù

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Ragù is one of the most common pasta meat-based sauces in Italy. Abroad it is frequently called “Bolognese” sauce, recalling its origin in the city of Bologna. The Bolognese ragù is, however, only a version of this sauce: in fact, there can be various variations, it can be more or less meaty, some add white wine, some add milk.

 

Here’s my variation of ragù! The meat should be fatty, so that its juices are released into the sauce, enhancing its flavour. And do leave the sauce cooking for at least 3 hours – I know, it is a long time, but trust me on the final result!

Ragù

Difficulty: Easy Prep Time 10 mins Cook Time 180 mins Total Time 3 hrs 10 mins
Servings: 8

Ingredients

Instructions

  1. Chop the onion, carrots and celery stick. I like to chop them in nice, chunky pieces, but you can also use an electric chopper if you like thinner pieces. Take a big pot, pour the olive oil and add the chopped vegetables. Fry at medium heat for 10 minutes or until softened. Stir occasionally with a wooden spoon.
  2. Add the minced meat and stir fry until all meat is browned. Pour the white wine and cook at high heat, until you do not smell the alcohol of the wine anymore. Then add the cube stock, bay leaves and tomato passata. Season with pepper and cook at medium heat until the sauce reaches boiling temperature. Then reduce heat and cover the pot with a lid. Leave the sauce cooking for at least 3 hours, stirring occasionally.
  3. After 3 hours of cooking, the sauce will be thicker and the meat will melt in your mouth. Use it with your favourite pasta or gnocchi or to prepare lasagne!

Notes

The sauce should be consumed within 3-4 days. If I do not plan to prepare lasagne (where I'd use most of the sauce), I normally freeze half of it straight away, in single-portion containers, so that I can easily defrost it and use it to dress pasta or gnocchi.
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2 Comments

  1. Hi Stella!
    You got me so hungry…
    I have a question: Do you use both the 500g of beef and the 500g of pork mince meat for the ragu? Or is it one or the other (and would it be then 500g or 1kg if we only want to use one type)?
    Also, do you add any water at all?

    🙂 Grazie!

    1. Ciao Maria! You use both, so in total, you’d have a kilo of meat. You can also do it with beef only, but get beef meat with 20% fat. You do not need to add water, because you’ll have the tomato sauce and meat’s juices coming out while cooking. Hope this helps! 🙂

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