Spaghetti with Ragu Bolognese on a plate
Print

Ragu Bolognese

Ragu Bolognese is a bold, rich variation of Ragu brimming with copious amounts of grandiose flavors and a sublime sweetness that is truly irresistible.
Course Main Course
Cuisine Italian
Keyword How Do I Make Ragu Bolognese Recipe, How To Make Ragu Bolognese Recipe, Ragu Bolognese, Ragu Bolognese Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 766kcal
Author Kathleen

Ingredients

  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter
  • 1 cup onion chopped
  • 1 1/3 cups celery chopped
  • 1 1/3 cups carrots chopped
  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • salt
  • black pepper
  • 2 cups whole milk
  • 1/8 teaspoon grated nutmeg
  • 2 cups dry white wine
  • 1 (28-ounce) can crushed tomatoes including all liquid
  • 1 to 1 1/2 pounds dry measure spaghetti or like shaped pasta

Instructions

  • In a large, very heavy bottom 5 quart pan heat the olive oil and butter over medium heat and stir until combined.  Cook onion, stirring often, until onion is soft, about 5 minutes.
  • Add celery and carrot to the pan and cook for 2 minutes, stirring to coat all the veggies well with oil mixture.
  • Add the ground beef and pork and 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, breaking up the meat with a wooden spoon and cooking until the meat are no longer red or raw.
  • Turn the heat down to medium-low and add the milk and nutmeg. Simmer gently, adjusting heat lower as needed to maintain a gentle simmer, stirring frequently, until most of the milk has evaporated, about 1 hour. (Hazan says until the milk is completely gone but I simmered it until the meat was still moist and there was a little bit of liquid left in the pan.)
  • Add the wine to the pan and continue to gently simmer as before, stirring often for about 1 1/4 hours. (Again, Hazan says until the milk is completely gone but I simmered it until the meat was still moist and there was a little bit of liquid left in the pan.)
  • Pour in the crushed tomatoes and stir well to combine. Adjust heat as necessary to maintain the"laziest of simmers, with just an intermittent bubble breaking through the surface."
  • Continue to cook, uncovered for 3 hours, stirring as needed.  If sauce begins to dry out,  the fat will separate from the meat.  Add 1/2 cup of water as needed to keep the sauce from scorching and sticking to the bottom of the pan. Taste for seasoning and add salt and pepper to taste.
  • Add remaining 2 tablespoons of butter to hot, just cooked and drained pasta and toss with the sauce. Serve.

Nutrition

Serving: 1/8 of the recipe | Calories: 766kcal | Carbohydrates: 80g | Protein: 27g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 111mg | Potassium: 647mg | Fiber: 6g | Sugar: 12g | Vitamin A: 83% | Vitamin C: 14% | Calcium: 15% | Iron: 22%