Classic Ragù alla Bolognese
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.
O rețetă originală de Forkin
- Durată totală
- 3 ore 25 min.
- Porții
- 6
- Dificultate
- Medie
- Per porție
- 398 kcal
Informații despre alergeni: poate conține țelină, lapte și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 100 gpancetta, finely diced
- 250 gground beef, 80/20 lean
- 250 gground pork
- 1 lingurăolive oil
- 1 buc.yellow onion, finely chopped
- 1 buc.carrot, finely chopped
- 1 buc.celery stalk, finely chopped
- 2 cățelgarlic, minced
- 0,5 canădry white wine
- 1 canăwhole milk
- 400 gcanned crushed tomato
- 1 canăbeef broth
- 0,25 lingurițănutmeg, freshly grated
- 1 lingurițăsalt
- 0,5 lingurițăblack pepper, freshly ground
Ustensile
Dutch oven · slotted spoon · large pot
Mod de preparare
Pas cu pas
- 1
In a large heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crispy, about 5-7 minutes.
Aproximativ 7 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 15 min.
Nota bucătarului: This step tenderizes the meat and adds richness.
- 9
Stir in the canned crushed tomatoes, beef broth, freshly grated nutmeg, salt, and black pepper.
Aproximativ 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.
Aproximativ 3 ore
Nota bucătarului: 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.
Aproximativ 30 min.
Nota bucătarului: If the sauce becomes too thick, add a splash of water or broth.
- 12
Taste and adjust seasoning as needed before serving.
Per porție
Valori nutriționale
- Calorii
- 398kcal
- Proteine
- 22g
- Carbohidrați
- 10,1g
- Grăsimi
- 27,8g
- Fibre
- 1,6g
- Zahăr
- 6,2g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover ragù in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.