Classic Bolognese Sauce (Ragù alla Bolognese)

A rich, deeply flavorful slow-simmered Bolognese sauce made with a balanced blend of pork and beef, vibrant tomato paste, and a splash of dry red wine.

Ingredients

• 500 g pork (front leg or shoulder)
• 500 g beef (brisket or chuck)
• 3 cloves garlic
• 1 onion
• 1 stalk celery
• 1 carrot
• 500 g fresh tomatoes
• 400 g tomato paste
• 150 ml dry red wine
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp bay leaves
• 0.5 tbsp sugar
• 0.5 to 1 bowl clean water
• 1 tbsp cooking oil

Instructions

1. 1Prepare and Cut Pork

   

   Take 500g of pork, prioritizing front leg or pork shoulder for a balanced lean-to-fat ratio. Cut or mince the pork into granular pieces.

   Tip: Prioritize front leg or pork shoulder to ensure the ideal texture and fat ratio.
2. 2Process the Meat

   

   Place the meat into a food processor container to chop or mince it into granular pieces.

   Tip: Ensure the meat is cut or minced uniformly for an even texture.
3. 3Stir-Fry the Minced Meat

   

   Add oil to the pot, turn to medium-high heat, and add the minced meat to sauté. Patiently stir-fry until all the moisture evaporates so it becomes fragrant rather than gamey.

   Tip: Stir-fry patiently until all moisture evaporates to remove any gamey odor.
4. 4Prepare Aromatics

   

   Chop garlic, onions, and celery as part of the aromatics preparation for the sauce.

   Tip: Finely chop the garlic and aromatics to evenly distribute flavor throughout the sauce.
5. 5Scoop Out Meat Sauce

   

   Once the meat makes a crackling sound and renders oil, scoop out the cooked meat sauce, leaving the flavorful browned fond at the bottom of the pot.

   Tip: Keep the browned fond in the pot as it builds a rich flavor base for the aromatics.
6. 6Sauté Aromatics

   

   Using the flavorful fond left behind in the pot, sauté the prepared minced onion and other aromatics.

   Tip: Sauté the aromatics directly in the leftover fond to absorb all the savory essence.
7. 7Add Chopped Carrots

   

   Add the freshly chopped carrots into the pot with the sautéed aromatics and meat mixture, stirring everything together to combine.

   Tip: Ensure the carrots are cut uniformly so they soften evenly during the long simmer.
8. 8Add Tomatoes and Paste

   

   Add 500g of chopped fresh tomatoes and 400g of tomato paste into the pot to build the rich base flavor and vibrant color of the Bolognese sauce.

   Tip: Tomato paste adds concentrated depth and thickness, so mix it thoroughly with the fresh tomatoes.
9. 9Pour in Red Wine

   

   Pour 150ml of dry red wine into the pot to deglaze and impart a deep, complex flavor profile to the sauce.

   Tip: Use a dry red wine that you would also enjoy drinking to ensure the best flavor outcome.
10. 10Season the Sauce

    

    Season the mixture in the pot with 1 spoonful of salt, 1 spoonful of black pepper, 1 spoonful of bay leaves, half a spoonful of sugar to balance the acidity, and clean water.

    Tip: Adjust the water amount depending on the moisture level of the tomatoes to achieve your desired consistency.
11. 11Cover and Simmer or Bake

    

    Cover the pot securely with a light green lid before placing it into the oven at 160 degrees for an hour and a half, or simmer on the lowest flame on the stovetop.

    Tip: If simmering on the stovetop, stir constantly to prevent burning at the bottom of the pot.

Storing & Reheating

Burn It Off

Frequently Asked Questions