Bolognese Sauce (Ragù)

Valerio
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Bolognese Sauce with Fresh Pasta pinit

Bolognese sauce, also known as ragù alla bolognese, is a rich and hearty meat-based sauce originating from Bologna, Italy. The original bolognese features a combination of ground meat (usually beef and pork), soffritto (a mix of finely chopped onions, carrots, and celery), and a small amount of tomato paste or sauce.

My version is a bit different since I use porcini mushrooms, actual tomatoes and red wine to give it a heartier taste.

Bolognese Sauce with Fresh Pasta pinit
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Bolognese Sauce (Ragù)

Author: Valerio
Difficulty: Intermediate Prep Time 15 mins Cook Time 2 hrs Total Time 2 hrs 15 mins
Servings: 4
Best Season: Suitable throughout the year

Ingredients

Instructions

Mise en Place

  1. Prepare all the ingredients.

    1. Rehydrate the dry porcini mushrooms in one cup of boiling water for 30 mins. Drain them and preserve the water, that is liquid gold. Chop them to the desired size and sauté with a little butter for 5 minutes.
    2. Chop the onion.
    3. Mince the garlic.
    4. Measure one cup of wine.

Sauté The First Ingredients

  1. Heat a sauté pan and add enough oil to coat the bottom.

    Add the chopped onions, season with salt and pepper, and cook them at medium heat until soft, about 5-10 minutes.

    Add the garlic and cook until fragrant, about 3 minutes. Make sure to watch it so as not to burn it.

    Add the porcini mushrooms and cook another 5 minutes to incorporate the flavors.

Cook The Ground Meat

  1. Add the ground meat to the pan separating it with your hands. Stir it with a spatula until well separated.

    Season with salt and pepper and cook for about 10 minutes until the fat has rendered and the meat gained some color.

    I like to drain the bulk of the fat, but some people prefer to keep it in.

Add The Wine and Tomatoes

  1. Add the cup of wine and stir to incorporate it.

    Cook for a few minutes and then add the tomatoes. I like to crush them with my hands while I add them to the pan. Stir to incorporate them into the sauce and bring it back to a boil.

    Lower the heat to a simmer, cover the pan, and simmer for about 2 hrs.

Enjoy!

  1. After about 2 hours, the sauce should have come together nicely and have a nice thickness to it. If it is still a bit fluid, cook it uncovered until it reaches the desired thickness.

    Enjoy it over a nice plate of fresh pasta or use it to make homemade lasagna.

    Buon Appetito!

Keywords: Bolognese Sauce, Ragù alla Bolognese, Meat Sauce
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