Meat Bolognese
Ragù, in its broadest sense, is a slow-cooked meat sauce built on finely chopped vegetables, aromatics, and a flavorful liquid such as wine or stock. Bolognese, the hallmark ragù of Bologna in Italy’s Emilia-Romagna region, showcases a delicate balance of beef, pork, soffritto, and tomato. Because this version uses ground meats rather than larger cuts, it reaches tenderness more quickly, yet a longer, gentle simmer will deepen complexity and enrich the sauce. Add stock in small increments as it reduces to maintain a silky texture and layered flavor.
Recipe by Shawnie Kelley
- Serves
- 4-6
Directions
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Brown the meat: Heat 2 Tbsp olive oil in a large Dutch oven over medium heat until shimmering.
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Add the beef and pork, breaking up with a spatula, and cook until deeply browned, 5–7 minutes.
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Transfer meat to a bowl; drain all but 1 Tbsp fat from the pot.
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Build the soffritto: Return pot to medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 6–8 minutes. Add the garlic and cook 1 minute, taking care not to brown.
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Develop the base: Push vegetables to the sides to create a well. Add remaining 1 Tbsp olive oil and the tomato paste to the center. Cook the paste, stirring, until it darkens slightly and forms a rich, fragrant base, about 2–3 minutes. Fold vegetables into the tomato paste to coat evenly.
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Deglaze and simmer: Pour in the red wine, scraping up any browned bits. Simmer until reduced by half, about 2 minutes. Stir in the beef stock, crushed tomatoes, bay leaf, oregano, and thyme. Return the browned meat to the pot, mixing thoroughly.
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Slow cook: Cover partially and reduce heat to low. Simmer gently 45 minutes to 2 hours, stirring occasionally.
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If the sauce thickens too much, add a splash of stock or water to maintain a loose, silky consistency.
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Finish the sauce: Remove and discard the bay leaf. Stir in ½ cup Parmesan and adjust seasoning with salt, pepper, and red pepper flakes.
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Cook and combine pasta: Meanwhile, cook pappardelle according to package directions. Reserve 1 cup pasta water. Toss the pasta with the Bolognese, adding splashes of reserved pasta water as needed to help the sauce cling.
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Serve: Plate and garnish with additional Parmesan and parsley. Serve immediately.
From Shawnie's class “Classic Italian Sauces” (also taught in Pasta at Home)
