Basic Bolognese Ragù recipe

Nys Aqyla    9/05/2022    Beef Mains , Ground Beef , Italian , Pork , Stovetop Pasta   

How to make ragù Bolognese from scratch. The classic Italian bolognese sauce is an essential part of many noodle dishes, including the lasagna bolognese.

 

 

 why does it work?

• Gelatin strengthens the body of the sauce, making it rich and delicious.
• Browning only half of the meat creates a great barbecue flavor, but leaves the other half tender and beautiful, even after cooking for a long time.
• Fish sauce has added saltiness without adding a fishy smell.

 Ragù bolognese is one of the best meat sauces in the world and is an essential part of several noodle dishes, including the classic lasagna bolognese. This recipe offers a clean Bolognese sauce that showcases the subtle sweetness of buttermilk and herbs, along with the pungent notes of nutmeg. A final touch of cream creates a luxuriously smooth final texture.

Ragù Bolognese can be made in advance and refrigerated for up to five days; It can be frozen for up to three months.
 
Recipe event

Activity: 60 minutes                        Servings: 16 servings

Total: 3h45                                       Make: 2 pints

Element

• 2 packets of unflavored gelatin powder (1/2 ounce; 15g)
• 2 cups (475 mL) homemade or store-bought low sodium broth
• 3 tablespoons (45g) unsalted butter
• 2 large carrots (about 375g; 12 ounces), peeled and finely chopped (see note)
• 3 medium celery chops (about 240 g; 8 ounces); finely chopped (see note)
• 2 medium yellow onions (about 480 g; 1 pound), finely chopped (see note)
• 4 pounds (1.8 kg) ground meat, whole beef, or 2 pounds beef with 1 pound ground pork and veal each, split (see note)
• 1/4 cup (60 mL) tomato paste
• 1 1/2 cups (350 ml) dry white or red wine
• 2 bay leaves
• Kosher salt
• Pinch of freshly ground nutmeg
• 1/2 teaspoon (3 ml) Asian fish sauce
• 1/2 cup (120 mL) heavy cream

Direction

1. In a large container, sprinkle gelatin over the broth and set aside.
2. In a large Dutch oven, melt butter over medium-high heat until bubbly. Add carrots, celery, and onion and cook, stirring, until about 6 minutes. Add half (2 pounds) of ground meat and cook, stirring occasionally and dividing into large chunks until nicely browned in the bottom of the pan, about 15 minutes.
3. Add the remaining 2 pounds of meat to cook, stir well and scrape the bottom of the pan and break the meat into small pieces, until the meat is cooked evenly, about 6 minutes; Lower the heat all the time to avoid burns. Add ketchup and cook, stirring for 2 minutes. Stir in the wine, scrape the bottom of the pan and bring to a boil, then cook until the raw alcohol smell is gone, about 5 minutes. Add bay leaves.
4. Add the reserved broth, scrape out the hydrated gelatin, put in the Dutch oven and bring to a boil; Lower the temperature to maintain a very gentle boil. Season with salt and add a little nutmeg and fish sauce. Continue to simmer, stirring occasionally, until the sauce has thickened and there is almost no excess liquid left, about 3 hours. Skim and remove surface fat as well as bay leaves. Stir in cream and season with salt.
5. Use immediately, refrigerate up to 5 days or freeze for up to 3 months.

This Recipe Appears In

• Between the Sheets: How to Make Classic Italian Lasagna Bolognese