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人分
Cuisine: italian
Ingredients: 100 g pancetta finely diced; 250 g ground beef 80/20 lean; 250 g ground pork; 1 大さじ olive oil; 1 個 yellow onion finely chopped; 1 個 carrot finely chopped; 1 個 celery stalk finely chopped; 2 片 garlic minced; 0.5 カップ dry white wine; 1 カップ whole milk; 400 g canned crushed tomato; 1 カップ beef broth; 0.25 小さじ nutmeg freshly grated; 1 小さじ salt; 0.5 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 3 時間 25 分
人数: 6
難易度: 普通
1人分: 398 kcal

グルテンフリー

アレルゲン情報： セロリ、乳、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

100 gpancetta, finely diced
250 gground beef, 80/20 lean
250 gground pork
1 大さじolive oil
1 個yellow onion, finely chopped
1 個carrot, finely chopped
1 個celery stalk, finely chopped
2 片garlic, minced
0.5 カップdry white wine
1 カップwhole milk
400 gcanned crushed tomato
1 カップbeef broth
0.25 小さじnutmeg, freshly grated
1 小さじsalt
0.5 小さじblack pepper, freshly ground

調理器具

Dutch oven · slotted spoon · large pot

作り方

手順

1
In a large heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crispy, about 5-7 minutes.
約7 分
調理のヒント： 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.
約1 分
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.
約10 分
調理のヒント： 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.
約2 分
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.
約10 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約5 分
8
Add the whole milk and simmer gently until it has mostly evaporated and been absorbed by the meat, about 10-15 minutes.
約15 分
調理のヒント： This step tenderizes the meat and adds richness.
9
Stir in the canned crushed tomatoes, beef broth, freshly grated nutmeg, salt, and black pepper.
約2 分
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.
約3 時間
調理のヒント： 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.
約30 分
調理のヒント： If the sauce becomes too thick, add a splash of water or broth.
12
Taste and adjust seasoning as needed before serving.

1人分

栄養情報

21%スコア

カロリー: 398kcal
たんぱく質: 22g
炭水化物: 10.1g
脂質: 27.8g
食物繊維: 1.6g
糖類: 6.2g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover ragù in an airtight container in the refrigerator.

温め直し

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