Ragù Bolognese
Serves: 6
Prep Time: 1/2 hour
Cooking Time: Three hours
Wine Pairings: Sangiovese di Romagna Riserva, Chianti Classico Riserva, Vino Nobile di Montepulciano, or Lambrusco Secco
A good ragù is a staple in the Italian kitchen. You can sauce fresh, dried, and filled pastas with it. Or layer it in lasagna, spoon it over polenta, or top crostini with it for a great antipasto.
No two recipes are alike — every Italian grandmother has her own secrets. Ours is our favorite, of course, and it’s easy to make. Double, triple, or quadruple the ingredients to have enough to freeze or can. Buon Appetito!
Click here for a printable version of the recipe.
Ingredients:
- 3 Tbs extra virgin olive oil
- 1 medium carrot
- 1/2 onion
- 1/2 celery stick
- 200 g (7 oz.) ground beef of excellent quality
- 50 g (1 3/4 oz.) sausage
- 1/3 cup red wine
- 1 shot grappa or vodka (optional)
- 1/2 can (200 g) tomato puree
- +/- 1 cup beef bouillon
- 1 bay leaf
- 1/2 tsp salt
- 1 pinch pepper
- grated parmesan cheese
Directions:
Mince the carrot, onion, and celery.
Over medium heat, sauté the vegetables in three tablespoons of olive oil.
When the onions are transparent, stir in the beef and sausage and cook until they’re uniformly brown.
If you’re using the grappa or vodka, pour it in now and let it evaporate.
Pour in the wine and let it evaporate.
Add the tomato sauce, a little bit of the bouillon, the bay leaf, 1/2 teaspoon salt, and a pinch of black pepper.
Let simmer on low heat three hours. Stir and add bouillon occasionally.
Season to taste.
Serve with fresh tagliatelle or pappardelle noodles:
- boil the nooodles
- warm the ragù in a skillet
- toss the cooked noodles in the skillet, to coat them evenly
- serve with a drizzle of fresh extra-virgin olive oil and a sprinkle of grated parmesan cheese.
Would you like a super easy way to make your own fresh pasta for this ragù? Check out this video from the New York Times.
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