Ragu Alla Bolognese
Ragu Alla Bolognese is a savory, sweet, and thick sauce made with beef, pork, veggies, and more. The perfect sauce for your favorite pasta.
Equipment
- cutting board
- chef's knife
- dutch oven or large pot
- measuring spoon
- measuring cup
- can opener
- large spoon
Ingredients
- 2 cups diced sweet onions (1 large onion)
- 1 cup diced carrots
- 1 cup diced celery (2-3 stalks)
- 2 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 cup water
- 1 Tablespoon fresh mashed garlic (2 large cloves)
- 1 lb ground beef
- 1 lb ground pork
- 1/2 teaspoon sea salt
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 2/3 cup Merlot (or 100% grape juice, or beef broth)
- 1 teaspoon ground dried thyme
- 1 teaspoon ground dried basil
- 1 teaspoon ground dried oregano
- 1 teaspoon sea salt
- 3 Tablespoons granulated sugar (add to taste if using grape juice)
- 1 cup evaporated milk (or whole milk) (optional)
Instructions
Prepare the Ingredients ~ 15 minutes
- Onion: Remove any of the peel that comes off easy. Cut the onion in half, then cut off the dry top and root. Then, peel off the rest of the outside, dry layers. Slice the onion along the ribs, then in the opposite direction to create uniform diced pieces. Place in a bowl.
- Carrot: Cut the carrots lengthwise, then across into uniform petite diced pieces, try to make them the same size as the onion. Place them in the bowl with the onions.
- Celery: Break off stalks from the bunch. Cut off the bottom white base and any leaves or dried ends and discard. Then, cut thin slices lengthwise and then cut across to make those uniform petite diced pieces, similar in size to the onions and carrots. Place those in the bowl with the onion and carrot.
- Garlic: Peel the garlic. Slice each garlic clove into thin pieces, then chop. Lastly, use the flat side of the knife to press and drag the garlic to mash it. Repeat until the garlic is a paste. Set this aside. Do not add it to the veggie bowl.
- Salt, sugar, and herbs: Measure out the salt into a small bowl. Measure out the herbs (these can be combined) into a small bowl. Measure out the sugar into a small bowl.
- The meat: Add the pork, beef, and 1/2 teaspoon salt to a bowl. Mix the meat to combine them.
Cook the Sauce ~ 35 minutes
- Cook the veggies: In a large Dutch oven or pot, heat the olive oil over medium heat. Then, add the onions, celery, and carrots. Add 1/2 teaspoon of sea salt and 1/4 cup water. Cook over medium heat for 10 minutes. Stir frequently. The veggies will begin to get nice and tender.
- Add the garlic: Add the garlic to the veggies and cook for another 30 seconds, allowing the garlic to get aromatic, but not burn. Give this a good stir.
- Add the meat: Add the meat to the veggies. Cook for 10 minutes or until all the pink is gone. Be sure to break up the meat into a crumble and stir. By now you should have those coveted brown bits developing on the bottom. Get 'em!
- Drain the fat: Remove the mix from the heat. Carefully spoon out most of the fat and discard.
- The tomatoes, wine, sugar, salt, and herbs: Return the mix to the heat and add the crushed tomatoes, paste, wine, sugar, 1 teaspoon salt, and herbs to the veggies and meat. Cook for another 10 minutes over low heat, allowing the sauce to simmer.
- Add the milk: Slowly drizzle in the milk, while stirring. Allow the sauce to finish simmering for another 5 minutes. You can leave this out if you want to go dairy free, but this adds a rich, velvety element that's worth the extra step.
- Serve ragu alla bolognese over your pasta of choice!