Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.
Recipe information
Yield
6 cups
Ingredients
Preparation
Step 1
Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5–10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5–10 minutes. Avoid frying or browning the meat.
Step 2
Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10–12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
Step 3
Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5–7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.
Sometimes we defrost a batch of Ragù Bolognese and a few frozen sheets of fresh pasta stashed in the back of the freezer to make some loose ravioli. All that is left to do is to whip up some Besciamella and grate a little Parmigiano-Reggiano. Then, before we can say “How about a deconstructed lasagne bolognese?” we are sitting down to the best lunch in town (if we do say so ourselves).
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Reviews (4)
Back to TopMade this last night and it was a big hit. First I sauteed a boneless pork chop along with the meat squeezed from two Italian cased sausages, sliced the pork chop against its grain, cubed the slices, and placed them back in the pan with about a pound of ground chuck. Since I didn't have six hours to simmer this on the stovetop, I prepared this in a dutch oven and placed it in the oven at 300 degrees and it softened the pork and married the flavor of the vegetables with the meat in about an hour. Served over pappardelle pasta nests, and the wide noodles held the sauce extremely well.
cosmosmaster
Cleveland Heights, Ohio
1/28/2021
So tasty, I followed the recipe to a T, which I usually do not do. I let it simmer all day for 7.5 hours, tasting it throughout the day I found the flavors deepened. I will be freezing off portions and use it for future meals. This is a keeper, very yummy
asholady
New Orleans, LA
4/16/2020
There seems to be a rift in the Bolognese universe between recipes made with white red wine, and recipes made with white wine. After several experiments on both sides of the divide I’ve landed on the white wine side of the question. The combination of nutmeg, whole milk, white wine and simmered vegetables of this version is a winner. To me, the supporting flavors of a bolognese are to highlight the meat flavor, and I think this recipe does that very well.
Anonymous
4/16/2023
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