Bolognaise Sauce (Ragù alla Bolognese)

A rich and hearty meat saucerooted in the classic Italian tradition, slowly simmered with sofrito, beef,tomatoes, and aromatic herbs. This version brings depth and authenticity whileoffering flexibility for modern kitchens.An aromatic meat sauce of beef, tomato, wine, and herbs, gently simmered to arich Italian classic.

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Keyword: Bolognaise Meat Sauce, Tomato, Herbs, Pasta

Category: Main Courses

Course: Pasta, Sauces, Hot

Cuisine: Italian

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: Servings

Calories: 786kcal

Author: MJF

Cost: £8.00

Equipment

1 Cutting Board
1 Cooks Knife
1 Dutch Oven or Heavy Pot
1 Wooden Spoon

Ingredients

180 ml Olive Oil extra virgin 6 fl oz
170 g Unsalted Butter diced 6 oz
900 g Minced Lean Beef, freshly ground 2 lb
1 each Onion, finely chopped 1 large
2 each Garlic Cloves, crushed 2 large
½ each Carrot finely, chopped 1 medium
½ each Celery Stick, finely chopped 1 medium
15 g Tomato Paste, concentrated 1 tbsp
10 g Plain Flour 1 tbsp
570 ml Beef Stock 1 pint
400 g Peeled Italian Tomatoes tinned or fresh 14 oz tin
1 each Bay Leaf 1 whole
1 tbsp Dried Provencal Herbs or thyme and oregano 1 tbsp
Salt to taste to taste
Black Pepper freshly ground to taste

Instructions

Optional Authentic Enhancements

125ml Whole Milk to enrich and mellow acidity (½ cup)
125ml Dry White Wine or Red Wine added before stock (½ cup)
50g Pancetta or Prosciutto finely diced, sautéed first (1¾ oz)
Use Beef, Pork and Veal
Pinch Nutmeg freshly grated (optional)

Method

Heat the olive oil and butter in a large heavy-based pot over medium heat.
Add the pancetta if using and cook gently for a few minutes. Stir in the onions, garlic, carrot, and celery.
Cook slowly for 10 minutes until softened but not coloured.
Add the minced beef and cook, breaking it up with a spoon, until browned evenly with no visible pink remaining. Stir in the tomato paste and cook for one minute.
Sprinkle in the flour and mix well, cooking for another minute to remove any rawness.
Pour in the wine if using and allow to reduce slightly.
Add the peeled tomatoes, breaking them up, followed by the beef stock, bay leaf, and herbs. Season lightly with salt and pepper.
Simmer gently uncovered for at least one hour, stirring occasionally.
In the final 15 minutes, stir in the milk to soften the acidity and round out the flavour.
Adjust seasoning to taste.

Presentation

Serve tossed with tagliatelle or layered in lasagne.
Finish with grated Parmigiano-Reggiano and a drizzle of good olive oil.
Store extra sauce in airtight containers for up to three days chilled or freeze for future use.

Notes

Use this sauce for a base........make a large batch, freeze it, and adapt to make such as chili, stuffed vegetables, lasagne, filled baked potatoes, served with rice or fries and whatever else you can dream up.

Nutrition

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Bolognaise Sauce (Ragu alla Bolognese)