Bolognese Sauce (Ragù)
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.
- 28 oz San Marzano Tomatoes (I like the ones imported form the Naples region of Italy)
- 4 oz Dry Porcini Mushrooms
- 1 lb 80/20 Gound Beef
- 1 cup Red Wine (I like Merlot, Sirah or Montepulciano d'Abruzzo)
- 1 Small Onion
- 4 cloves Garlic
- Kosher Salt
- Black Pepper
Prepare all the ingredients.
- 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.
- Chop the onion.
- Mince the garlic.
- Measure one cup of wine.
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.
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 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.
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!
- Watch How To Make This Recipe On My YouTube Channel
