Classic Italian Bolognese Sauce (Ragù alla Bolognese)

This rich and versatile Italian tomato meat sauce is slowly baked to perfection. Featuring a savory blend of ground beef, pork, and aromatic vegetables, it is the ultimate comfort food companion.

Ingredients

• 250 g beef (minced)
• 250 g pork (minced)
• 1 medium onion
• 1 medium carrot
• 1 stalk celery
• 2 cloves garlic
• 2 tbsp cooking oil
• 15 g butter
• 130 g tomato paste
• 400 g canned or fresh tomatoes
• 500 g beef broth or water
• 150 g red wine
• 2 whole bay leaves
• to taste sweet paprika
• to taste salt
• to taste black pepper
• optional Parmesan cheese

Instructions

1. 1Slice the meat

   

   Begin by slicing the beef and pork into smaller chunks on a cutting board. This will make it easier to process them evenly and achieve the right texture.

   Tip: Keep the meat slightly chilled for easier and cleaner slicing.
2. 2Mince the meat

   

   Place the meat chunks into a food processor and pulse to mince. Be careful not to process it too finely; you want to maintain a slightly grainy texture for a better mouthfeel in the final sauce.

   Tip: Pulse the food processor in short bursts to prevent the meat from turning into a paste.
3. 3Dice the celery and carrots

   

   Take the peeled carrots and celery, and finely dice them on a black cutting board. These diced vegetables will serve as part of the classic aromatic base for the Italian tomato meat sauce.

   Tip: Keep the pieces uniform in size so they cook evenly when sautéed with the meat.
4. 4Add minced meat to the pot

   

   Drizzle a little oil into a red cast iron pot and heat it up. Pour the minced beef and pork directly into the hot pot to begin the cooking process.

   Tip: Ensure the oil is properly heated before adding the meat to achieve a good sear.
5. 5Stir-fry the meat

   

   Stir-fry the minced beef and pork over heat until all the moisture has evaporated and the meat is nicely browned. Break up large clumps with a spatula to maintain a slightly grainy texture.

   Tip: Dont rush this step; letting the moisture fully evaporate concentrates the savory flavors and allows proper browning.
6. 6Sauté the aromatics

   

   Remove the browned meat from the pot and set it aside. Without washing the pot, add a little more oil. Pour in the minced onions and garlic, and sauté them gently until they become fragrant.

   Tip: Cooking the aromatics in the leftover meat fat incorporates all those delicious browned bits from the bottom of the pot into your flavor base.
7. 7Combine vegetables with browned meat

   

   After the minced meat has been stir-fried until its moisture is gone, return it to the pot along with the freshly diced celery and carrots. Mix the vegetables thoroughly into the browned meat.

   Tip: Scrape the bottom of the pot to incorporate any flavorful bits left from browning the meat.
8. 8Add tomato paste and tomatoes

   

   Add a small piece of butter, 130 grams of tomato paste, and 400 grams of canned or fresh tomatoes into the pot containing the meat and vegetable mixture.

   Tip: Tomato paste adds a rich concentration of flavor, so let it blend well with the meat before adding liquids.
9. 9Pour in beef broth and seasonings

   

   Pour 500 grams of beef broth or water into the pot with the sauce ingredients. Stir everything together and prepare to add your spices, herbs, and red wine.

   Tip: Beef broth adds deeper savory flavor compared to plain water.
10. 10Season the simmering sauce

    

    Sprinkle an appropriate amount of sweet paprika, salt, and black pepper into the simmering red sauce. Add two bay leaves and 150 grams of red wine to complete the flavor profile.

    Tip: Stir well after adding the seasonings to ensure even distribution throughout the pot.
11. 11Pour in the red wine

    

    Pour 150 grams of red wine into the pot containing the simmering meat sauce and vegetables, then stir well to combine and let the alcohol cook off.

    Tip: Red wine adds depth and richness to the flavor profile of the tomato meat sauce.
12. 12Bake in the oven

    

    Cover the red cast iron pot with its lid, and carefully place it into a preheated oven set to 160 degrees Celsius to bake for 1.5 hours.

    Tip: Ensure the pot is oven-safe with a tight-fitting lid to keep the moisture locked inside during the long bake.

Storage & Freezing

Burn It Off

Frequently Asked Questions