Classic Beef
Pork Bolognese Sauce (Ragù alla Bolognese)

A rich, velvety Italian masterpiece featuring a balanced blend of pork and beef, slow-simmered for an hour with aromatic vegetables and red wine for maximum depth.

Ingredients

• 500 g minced pork
• 350 g minced beef
• 1 red onion
• 300 g celery
• 1 carrot
• 3 cloves garlic
• 80 g tomato paste
• 200 ml red wine
• 500 g crushed tomatoes
• 600 ml water
• to taste corn oil
• to taste black pepper
• to taste salt

Instructions

1. 1Prepare the meat base

   

   Prepare the protein base for your sauce by combining 500 grams of minced pork and 350 grams of minced beef in a large clear glass bowl. Keep the meat refrigerated until you are ready to begin the browning process to ensure freshness. This blend of pork and beef provides an ideal balance of fat and flavor.

   Tip: For the best texture, look for minced meat with a roughly 20% fat content, which will keep the sauce moist during the long simmering process.
2. 2Dice the red onion

   

   Using a sharp chefs knife, carefully dice one red onion into small, uniform pieces on a wooden cutting board. Aim for consistent sizing to ensure the onion pieces cook evenly and eventually melt into the sauce, providing a subtle sweetness and depth of flavor.

   Tip: To prevent the onion from sliding while cutting, slice a small piece off one side to create a flat, stable base against the cutting board.
3. 3Start browning the meat

   

   Heat a small amount of corn oil in a large pan over medium-high heat. Once the oil is shimmering, carefully scrape the prepared minced pork and beef mixture into the hot pan. You should hear a sharp sizzle as the meat makes contact with the heat, which is essential for a good sear.

   Tip: Avoid stirring the meat immediately after adding it to the pan; let it sit for a minute to develop a flavorful brown crust on the bottom.
4. 4Fry until browned and fragrant

   

   Patiently stir-fry the meat mixture, breaking it up with your spatula into small crumbles. Continue cooking until all the moisture has evaporated and the meat has turned a deep, beautiful brown. This step develops the Maillard reaction, which is key to a rich and savory meat sauce.

   Tip: If a lot of liquid releases from the meat, continue cooking until it evaporates and the meat begins to fry in its own rendered fat.
5. 5Set the meat aside

   

   Once the meat is thoroughly browned and fragrant, use a spatula to transfer it out of the pan and into a clean glass bowl. Set the meat aside temporarily; removing it now prevents it from overcooking while you sauté the aromatic vegetables in the same pan.

   Tip: Do not wash the pan after removing the meat. The browned bits stuck to the bottom are full of flavor and will be deglazed by the vegetables and wine later.
6. 6Sauté the red onions

   

   Add a little more corn oil to the pan if needed and add the diced red onions. Sauté them over medium heat, stirring frequently. Cook until the onions become soft, translucent, and fragrant, which serves as the flavor foundation for the rest of the vegetable base.

   Tip: Sauté the onions until they just begin to turn golden around the edges for an extra layer of caramelized sweetness.
7. 7Add the aromatic vegetables

   

   Add the finely diced carrots, celery, and minced garlic into the pan with the sautéed red onions. Stir the vegetables together and cook over medium heat until they soften and release their natural moisture, creating a fragrant aromatic base for the meat sauce.

   Tip: Cut the vegetables into uniform small cubes so they cook at the same rate and blend seamlessly into the finished sauce.
8. 8Combine the meat and vegetables

   

   Transfer the previously browned minced pork and beef back into the pan with the cooked aromatic vegetables. Stir the mixture thoroughly to ensure the meat is evenly distributed and well-incorporated with the onions, carrots, and celery.

   Tip: If there are large clumps of meat, use your spatula to break them apart at this stage to ensure a consistent texture.
9. 9Incorporate the tomato paste

   

   Add a large spoonful of tomato paste to the meat and vegetable mixture. Stir it in and cook for a few minutes; this toasts the paste, which deepens its color and intensifies the savory umami flavor of the sauce.

   Tip: Dont skip the toasting — cooking the paste for 2 minutes before adding liquids removes the raw, metallic taste of the concentrate.
10. 10Deglaze with red wine

    

    Pour the red wine into the pan over the meat and vegetables. As it simmers, use a spatula to scrape up the browned bits from the bottom of the pan. This process deglazes the pan and adds a rich, sophisticated depth of flavor to the sauce.

    Tip: Use a dry red wine like Merlot or Cabernet Sauvignon for the best flavor profile in a meat sauce.
11. 11Add the crushed tomatoes

    

    Add the crushed tomatoes to the pan. These will provide the liquid base and essential acidity needed to transform the mixture into a cohesive, rich sauce. Stir well to combine all the ingredients thoroughly.

    Tip: If you find the sauce too acidic later on, a small pinch of sugar can help balance the flavors.
12. 12Pour in the water

    

    Pour the water into the pan and stir it into the meat and tomato mixture. The extra liquid is necessary for the long simmering process, ensuring the meat becomes tender and the flavors fully develop without the sauce drying out.

    Tip: For an even richer flavor, you can substitute the water with an equal amount of beef or vegetable stock.
13. 13Season with fresh pepper

    

    Freshly grind black pepper over the sauce once the liquids have been added. The heat from the simmering tomatoes and wine will release the peppers aromatic oils, providing a subtle heat that balances the richness of the minced pork and beef.

    Tip: Always use a pepper mill for fresh seasoning; pre-ground pepper loses its punch quickly and wont provide the same depth of flavor to your sauce.
14. 14Cover and simmer slowly

    

    Cover the pan with a glass lid and reduce the heat to low. Letting the sauce simmer for 60 minutes allows the flavors of the vegetables, meat, and aromatics to fully meld while tenderizing the beef and pork.

    Tip: Using a glass lid allows you to monitor the simmer without lifting the cover, which helps maintain a consistent temperature inside the pan.
15. 15Final stir and consistency check

    

    After 60 minutes of simmering, remove the lid and give the sauce a thorough stir. The Bolognese should be thick and glossy, with the moisture mostly evaporated, leaving a rich meat base perfect for coating pasta.

    Tip: If the sauce looks too thick after simmering, you can add a small splash of water or beef broth to reach your preferred consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions