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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 3 sa. 25 dk.
- Porsiyon
- 6
- Zorluk
- Orta
- Porsiyon başına
- 398 kcal
Alerjen bilgisi: kereviz, süt ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
- 100 gpancetta, finely diced
- 250 gground beef, 80/20 lean
- 250 gground pork
- 1 yemek kaşığıolive oil
- 1 adetyellow onion, finely chopped
- 1 adetcarrot, finely chopped
- 1 adetcelery stalk, finely chopped
- 2 dişgarlic, minced
- 0,5 su bardağıdry white wine
- 1 su bardağıwhole milk
- 400 gcanned crushed tomato
- 1 su bardağıbeef broth
- 0,25 çay kaşığınutmeg, freshly grated
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
Ekipman
Dutch oven · slotted spoon · large pot
Hazırlanışı
Adım adım
- 1
In a large heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crispy, about 5-7 minutes.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 8
Add the whole milk and simmer gently until it has mostly evaporated and been absorbed by the meat, about 10-15 minutes.
Yaklaşık 15 dk.
Aşçının notu: This step tenderizes the meat and adds richness.
- 9
Stir in the canned crushed tomatoes, beef broth, freshly grated nutmeg, salt, and black pepper.
Yaklaşık 2 dk.
- 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.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 30 dk.
Aşçının notu: If the sauce becomes too thick, add a splash of water or broth.
- 12
Taste and adjust seasoning as needed before serving.
Porsiyon başına
Besin değerleri
- Kalori
- 398kcal
- Protein
- 22g
- Karbonhidrat
- 10,1g
- Yağ
- 27,8g
- Lif
- 1,6g
- Şeker
- 6,2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.