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Ragu Alla Bolognese

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Submitted by popcornman

Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.

YIELD

12 servings

PREP

60 min

COOK

90 min

READY

190 min

This is the real Bolognese, the one signed into registry by Bologna’s Accademia Italiana della Cucina: a slow, patient meat sauce built on equal parts veal and beef, dried porcini mushrooms, pancetta, and a deeply cooked soffritto. No oregano, no basil, no quick shortcut.

The porcini go into hot water for 30 minutes first, rehydrating into meaty strips that add forest depth. Rinse them twice to pull out the grit hiding in the gills. The soaking liquid? Save it for risotto, it is too good to throw away.

The soffritto of pancetta, onion, carrot, and celery gets a long 30-minute low-heat cook before the meats even meet the pot, which is what separates this from quick-simmered American versions. That low stewing turns the vegetables into a savory jam that carries the whole sauce.

Red wine added only after the meat browns, then evaporates completely. Milled tomatoes go in last, a 40-minute covered simmer follows, then an overnight rest in the fridge deepens the flavor. The cream finish is traditional, stirred in just before tossing with fresh pasta.

Pro Tips

  • Hand-chop the meats with a knife or pulse briefly in a food processor, don’t use pre-ground beef which turns pasty.
  • Pour the wine only when the meat has lost its raw color, not sooner, so the alcohol can evaporate cleanly.
  • Make it a day ahead, Bolognese genuinely tastes better on day two.
  • Serve over tagliatelle, never spaghetti, the wide egg noodle grips the sauce.

Variations

  • Use a mix of pork and beef if veal is unavailable, though texture differs slightly.
  • Add a splash of whole milk with the tomatoes for extra tenderness, classic in some Bologna households.
  • Finish with freshly grated Parmigiano-Reggiano at the table.

Ingredients

½ 14.5
OUNCE ML/G MUSHROOMS, PORCINI
dried
½ 226.8
POUND G VEAL SHOULDER
lean *
½ 226.8
POUND G BEEF, ROUND STEAK
lean
2 ½ 72.3
OUNCES ML/G PANCETTUM
bacon *
4 115.6
OUNCES ML/G YELLOW ONIONS
large
1 1
LARGE LARGE CARROT
1 1
LARGE LARGE CELERY STALK *
5 75
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
½ 118
CUP ML RED WINE
dry *
2 ½ 591
CUPS ML ITALIAN PLUM (ROMA) TOMATOES
canned, drained
½ 118
1
X PARMESAN CHEESE
grated, to taste *
1
X BLACK PEPPER
freshly ground, to taste *

Directions

Put the porciniI in a small bowl.

Pour boiling water over them and let them sit for 30 minutes.

Drain them, rinse carefully, chop coarsely and rinse carefully again.

With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery.

Sauté the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat.

Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally.

Uncover the pot and raise heat to medium high.

Add the beef, veal, mushrooms, salt and pepper.

Cook, stirring constantly, until the meats just begin to lose their raw red color.

Then pour on the wine and cook until it is entirely evaporated.

Set a food mill with the medium blade over the pot and mill in the tomatoes.

Stir everything together and simmer, covered for 40 minutes.

If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce.

Take it off the stove and let it cool if not serving immediately.

Transfer to container.

Cover and refrigerate.

The sauce may also be made to this point and frozen.

Shortly before serving time, bring the sauce slowly to a simmer.

Simmer 5 minutes.

Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill.

To serve ragu in smaller quantities, heat about ½ cup of sauce per person and stir in 1½ to 2 tablespoons cream per serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 139 80% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 636mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 32% Vitamin C 9%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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