Main CourseSauce

Classic Ragù alla Bolognese

Name: Classic Ragù alla Bolognese
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 annosta
Cuisine: italian
Ingredients: 100 g pancetta finely diced; 250 g ground beef 80/20 lean; 250 g ground pork; 1 rkl olive oil; 1 kpl yellow onion finely chopped; 1 kpl carrot finely chopped; 1 kpl celery stalk finely chopped; 2 kynsi garlic minced; 0,5 kuppi dry white wine; 1 kuppi whole milk; 400 g canned crushed tomato; 1 kuppi beef broth; 0,25 tl nutmeg freshly grated; 1 tl salt; 0,5 tl black pepper freshly ground

This rich and deeply flavored Bolognese sauce is slow-cooked to perfection, creating a robust base for pasta or polenta. It features a blend of meats simmered with vegetables, wine, and milk, resulting in a tender, savory sauce.

Alkuperäinen resepti: Forkin

Kokonaisaika: 3 t 25 min
Annoksia: 6
Vaikeustaso: Keskitaso
Annosta kohti: 398 kcal

Gluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: selleri, maito ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

100 gpancetta, finely diced
250 gground beef, 80/20 lean
250 gground pork
1 rklolive oil
1 kplyellow onion, finely chopped
1 kplcarrot, finely chopped
1 kplcelery stalk, finely chopped
2 kynsigarlic, minced
0,5 kuppidry white wine
1 kuppiwhole milk
400 gcanned crushed tomato
1 kuppibeef broth
0,25 tlnutmeg, freshly grated
1 tlsalt
0,5 tlblack pepper, freshly ground

Välineet

Dutch oven · slotted spoon · large pot

Valmistusohje

Vaihe vaiheelta

1
In a large heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crispy, about 5-7 minutes.
Noin 7 min
Kokin vinkki: Render the fat slowly to achieve maximum crispness.
2
Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Noin 1 min
3
Add the ground beef and ground pork to the pot and brown thoroughly, breaking up the meat with a spoon, about 8-10 minutes.
Noin 10 min
Kokin vinkki: Do not overcrowd the pot; brown in batches if necessary to get a good sear.
4
Drain off any excess fat from the meat, then return the pancetta to the pot.
Noin 2 min
5
Push the meat to one side of the pot, add the olive oil to the empty side, then add the chopped onion, carrot, and celery. Sauté until softened, about 8-10 minutes.
Noin 10 min
Kokin vinkki: The 'soffritto' base is crucial for flavor, so don't rush this step.
6
Stir in the minced garlic and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
7
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until almost completely evaporated, about 5 minutes.
Noin 5 min
8
Add the whole milk and simmer gently until it has mostly evaporated and been absorbed by the meat, about 10-15 minutes.
Noin 15 min
Kokin vinkki: This step tenderizes the meat and adds richness.
9
Stir in the canned crushed tomatoes, beef broth, freshly grated nutmeg, salt, and black pepper.
Noin 2 min
10
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, stirring occasionally.
Noin 3 t
Kokin vinkki: The longer the ragù simmers, the deeper and more complex the flavors will become.
11
Uncover the pot for the last 30 minutes of cooking to allow the sauce to thicken to your desired consistency.
Noin 30 min
Kokin vinkki: If the sauce becomes too thick, add a splash of water or broth.
12
Taste and adjust seasoning as needed before serving.

Annosta kohti

Ravintoarvot

21%Pisteet

Kalorit: 398kcal
Proteiini: 22g
Hiilihydraatit: 10,1g
Rasva: 27,8g
Kuitu: 1,6g
Sokeri: 6,2g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover ragù in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.