Best 3 Classic Ragu Bolognese Recipes

Ragu Bolognese is a hearty, flavorful Italian meat sauce that originated in the city of Bologna, Italy. It is typically made with a combination of ground beef, pork, and pancetta, simmered in a rich tomato sauce with vegetables, herbs, and red wine. The result is a thick, delicious sauce that is perfect for serving over pasta, polenta, or lasagna. This article provides three different recipes for Ragu Bolognese, each with its own unique flavor profile. The first recipe is a classic version of the dish, made with ground beef, pork, and pancetta. The second recipe is a vegetarian version, made with lentils and mushrooms instead of meat. The third recipe is a quick and easy version, made with ground turkey and jarred tomato sauce. No matter which recipe you choose, you're sure to enjoy this delicious and versatile Italian classic.

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CLASSIC RAGU BOLOGNESE

Classic Ragu Bolognese image

Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.

Provided by David Downie

Categories Beef Pasta High Fiber Father's Day New Year's Day Dinner Lunch Meat Winter Poker/Game Night Potluck Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield makes 4-6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

Steps:

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
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 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
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 1/2 cup pasta water. Transfer ragu 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 dry. Divide pasta among warm plates. Serve with Parmesan.

CLASSIC BOLOGNESE SAUCE (A.K.A. RAGU)

Classic Bolognese Sauce (A.K.A. Ragu) image

The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.

Provided by CountryLady

Categories Sauces

Time 8h10m

Yield 3 cups

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
2 cloves garlic, minced
4 celery ribs, thinly sliced
1 carrot, finely chopped
1 lb lean ground beef
1 teaspoon salt
1 cup dry red wine
1/2 cup milk
1/8 teaspoon nutmeg
2 teaspoons dried oregano
1 teaspoon fresh ground pepper
1 (14 ounce) can Italian tomatoes, roughly chopped,with their juice

Steps:

In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
Melt butter& oil and saute onion& garlic over medium heat until just translucent.
Add celery& carrot and cook gently for about 2 minutes.
Add the ground beef, crumbling it in the pot with a fork.
Stir in salt.
Cook only until the meat loses its raw, red colour.
Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
Add oregano, pepper& tomatoes and stir thoroughly.
When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!

CLASSIC RAGU BOLOGNESE

CLASSIC RAGU BOLOGNESE image

Categories Pasta

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

Steps:

* Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper. * 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 1/4-cupfuls to thin if needed. DO AHEAD Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing. * 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 1/2 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 dry. Divide pasta among warm plates. Serve with Parmesan. Read More http://www.bonappetit.com/recipes/2011/05/classic-ragu-bolognese#ixzz1K0WpiNNe

Tips for Making the Best Classic Ragu Bolognese:

Use high-quality ingredients: This means using fresh, ripe tomatoes, good quality ground beef and pork, and a flavorful broth. Using San Marzano tomatoes is especially recommended for their rich flavor and low acidity.
Brown the meat well: This will help to develop flavor and add depth to the sauce. Make sure to brown the meat in batches so that it doesn't steam.
Simmer the sauce for a long time: The longer you simmer the sauce, the more flavorful it will become. Aim to simmer the sauce for at least 2 hours, or even longer if you have the time. The sauce will not thicken over time.
Add the milk or cream at the end: This will help to add richness and creaminess to the sauce without making it too heavy.

Conclusion:

Classic ragu bolognese is a delicious and hearty sauce that is perfect for serving over pasta, polenta, or mashed potatoes. It is a versatile dish that can be made with a variety of different ingredients, so you can easily customize it to your own taste. With a little time and effort, you can make a classic ragu bolognese that will impress your family and friends.