Ragu Bolognese has got to be one of the most popular and loved pasta sauces ever or it just is, don’t you think. It’s a rich but well balanced sauce that pairs so well with fresh tagliatelle, lasagna and my personal favourite, gnocchi.
It is a meat based sauce originating from Bologna in the Emilia Romagna region of Northern Italy. Traditionally veal mince is used mixed with some pork mince. Some add pancetta and pork sausage to give it extra flavour. You start with a simple soffritto; equal parts of finely diced carrots, onion and celery. Cooked slowly on moderate heat with a small amount of oil, rather sweating in their own juices. After which you brown the mince and add the wine. Some use red wine some white, some cook it with plenty tomato sauce some add stock… Every region, every family has a way of making ragu with little differences. Only thing they all do the same is to cook the ragu very slowly for a very long time. That being no less than two hours and up to three. There is no such thing as a quick ragu bolognese.
It shouldn’t take more than half an hour of work and then you can leave it all alone to gently simmer. Because a proper Bolognese Sauce takes a few hours to cook, it’s best to make a big batch. I personally never do it with less than two pounds/1 kilo of meat, even more if there is plenty room in my freezer. But in that case I’ll brown the meat in batches as it might get a little crowded in the pot. First thing I make with my ragu is a delicious, to die for lasagna : ) I divide the rest into portions and store in the freezer for quick meals.
Fresh herbs make a big difference in ragu as they do with everything really. Finely chopped rosemary, bay leaves or thyme… take your pick. One ingredient I use might sound interesting for some is milk. The addition of milk at the end will ensure a smoother ragu as it mellows the acidity of the tomatoes. But as it’s not much you won’t even notice it, it will get mixed in the sauce & quietly do its job.
Wine is also another ingredient that you shouldn’t be tasting in a ragu or in any dish that you prepare really. What we want is the aroma of the wine so have to make sure to cook the alcohol off properly.
The meat you choose should be a little fatty; never use an expensive cut, lean meat for ragu. I usually go for all veal that has about 20% fat in it, as pork is not easily accessible where I live.
- 1 kg veal mince (2 pounds)
- 1 medium white onion
- 1 medium carrot
- 1 celery stalk
- 1-2 sprigs of rosemary
- 200 ml red wine
- 3x400 ml cans of chopped tomatoes
- ½ cup milk
- 4-5 Tbs olive oil
- salt & pepper
- Dice carrot, onion and celery stalk as small as you can.
- Heat olive oil and cook (sweat) the vegetables on a gentle heat with the lid closed until soft, for about 10 minutes.
- Add the meat in 2-3 batches, higher the heat and cook for a few minutes until you have it evenly coloured.
- Add in the finely chopped rosemary.
- Pour in the red wine and cook on high for a few minutes until the alcohol evaporates.
- When you are sure that the alcohol is all gone add in the tomatoes. Mix well, put the lid on and bring to boiling point.
- When it starts to boil move your pot onto the smallest ring with the lowest possible flame. Cook with the lid on for 2½ to 3 hours. Give it a stir every once in a while and add a little stock or water if it seems to be getting too dry.
- When the time is up season with salt and pepper and mix in the milk.
- Enjoy with your favourite pasta.
You can be store the ragu for 3 days in the fridge and up to 3 months in the freezer.
When you cook things for a long time like this ragu, it's always best to add the salt at the end. Because by the time your ragu is ready it will be very concentrated and it might end up being very salty if seasoned in the beginning.