Name: Ragù alla Bolognese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 lbs ground beef; 1 lb ground pork; 1 onion, finely chopped; 2 cloves garlic, minced; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1 can (28 oz) crushed tomatoes; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/4 cup red wine (optional); 1 cup beef broth; 1 cup grated Parmesan cheese

The Ragù alla Bolognese, a hearty and rich pasta sauce originating from Italy, is a sensory delight that will transport you to the Tuscan countryside. The slow-cooked ground beef and pork ragù is a symphony of flavors, with a depth and complexity that will leave you wanting more. As the sauce simmers, the aroma of slow-cooked meat and herbs fills the air, tantalizing your taste buds and building anticipation for the first bite.

This classic Italian recipe is a staple of Italian cuisine, and its popularity stems from its rich flavor, tender texture, and ease of preparation. When paired with a perfectly cooked pasta, such as spaghetti or tagliatelle, the Ragù alla Bolognese becomes an unforgettable culinary experience. See Related Recipe for more ideas on how to elevate your pasta dishes.

Why This Recipe Works

Slow cooking the ragù allows the flavors to meld together, creating a depth of flavor that is unmatched by quicker cooking methods.
The combination of ground beef and pork adds complexity to the sauce, making it more interesting and satisfying.
Using high-quality Parmesan cheese and fresh herbs elevates the flavor of the sauce, making it truly unforgettable.

Key Ingredients

When it comes to making a great Ragù alla Bolognese, the quality of the ingredients is paramount. Here are a few tips to help you select the best ingredients for this recipe:

Start by selecting high-quality ground beef and pork. Look for meat that is fresh and has a good fatty content, as this will help to keep the meat moist and flavorful.

Next, choose a good quality Parmesan cheese. A high-quality Parmesan will have a rich, nutty flavor and a crumbly texture that will add depth and complexity to the sauce.

Recipe Courtesy of Our Kitchen

Ragù alla Bolognese

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs ground beef

1 lb ground pork

1 onion, finely chopped

2 cloves garlic, minced

1 carrot, finely chopped

1 celery stalk, finely chopped

1 can (28 oz) crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1/4 cup red wine (optional)

1 cup beef broth

1 cup grated Parmesan cheese

Directions

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute, until fragrant.

Add the ground beef and pork to the pot, breaking it up with a spoon as it cooks. Cook until the meat is no longer pink, about 5-7 minutes. Drain off any excess fat.

Add the chopped carrot and celery to the pot and sauté for 2-3 minutes, until they start to soften. Add the crushed tomatoes, dried basil, dried oregano, salt, and red wine (if using). Stir to combine.

Bring the sauce to a simmer and let it cook for 2-3 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together. Add the beef broth and stir to combine.

Stir in the grated Parmesan cheese and let it simmer for another 10-15 minutes, until the cheese has melted and the sauce has reached your desired consistency. Serve the ragù over cooked pasta, topped with additional Parmesan cheese if desired.

Storage & Reheating

Leftover ragù can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the sauce in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.