Authentic Italian Bolognese Ragu
This authentic Italian Bolognese sauce, or ragu, is a tribute to the rich culinary heritage of Italy. After immersing myself in the flavors of Bologna during my travels, I've crafted this recipe that balances deep, savory notes with vibrant vegetables and aromatic spices. With tender pieces of bacon, beef, and pork simmered to perfection, this sauce is hearty and full of robust flavors. Recommended for cozy family dinners or impressing guests, serve it over your favorite pasta or use it as a base for lasagna. Give your taste buds a delightful journey through the Italian countryside with this comforting dish.
4
Servings
583
Calories
20
Ingredients
Ingredients
Bacon
1/4 lb (chopped)
Onion
1 medium (finely chopped)
Celery
1 stalk (finely chopped)
Carrot
1 large (finely chopped)
Garlic
2 teaspoons (or 4 cloves) (minced)
Butter
4 tablespoons (or margarine)
Olive oil
3 tablespoons
Lean ground beef
1 lb
Ground pork
1/2 - 3/4 lb
Beef consomme
1 (8 ounce) can
Dry white wine
1 cup
Crushed tomatoes
1 (28 ounce) can (Italian style)
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Rubbed sage
1 - 1 1/2 teaspoons
Oregano
1 tablespoon
Red pepper flakes
1/2 teaspoon
Nutmeg
1/4 teaspoon
Milk
1 cup ((2% recommended))
Small penne pasta
1 lb (cooked)
Instructions
1
In a Dutch oven or medium-sized pot, heat the butter and olive oil over medium heat until the butter starts to froth.
2
Add the onion, celery, carrot, garlic, and bacon. Sauté for about 8 to 10 minutes, or until the onions become translucent.
3
Remove the bacon, draining any excess fat, and chop the lean portions into small pieces before returning them to the pot.
4
Increase the heat slightly and add the ground beef and ground pork. Cook, stirring occasionally, until the meat is browned and no longer pink.
5
Pour in the dry white wine and beef consomme, increasing the heat to allow the mixture to simmer until most of the liquid has evaporated.
6
Reduce the heat to a low simmer and incorporate the oregano, salt, black pepper, rubbed sage, red pepper flakes, and nutmeg. Allow to cook for approximately 20 minutes.
7
Stir in the crushed tomatoes, bring the mixture to a boil, and then return it to a simmer.
8
Cover partially and let the sauce simmer very slowly for 2 to 4 hours, stirring occasionally to prevent sticking. The longer, the better for deep flavor.
9
About 5 to 10 minutes before serving, stir in the milk until fully integrated.
10
Serve the Bolognese sauce over cooked penne pasta or your choice of pasta. Leftover sauce can be stored in the freezer for up to two months.
Nutrition Information
33.3g
Fat
41.6g
Carbs
41.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Authentic Italian Bolognese Ragu.
What types of meat are used in this Bolognese?
This recipe uses a combination of chopped bacon, lean ground beef, and ground pork.
How long should the sauce simmer?
The sauce should simmer very slowly for 2 to 4 hours for the best development of deep flavor.
Can I freeze the leftover sauce?
Yes, leftover Bolognese sauce can be stored in the freezer for up to two months.
What pasta is recommended for this ragu?
The recipe specifically recommends serving the sauce over small penne pasta.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
When should the milk be added to the sauce?
The milk should be stirred in approximately 5 to 10 minutes before serving until it is fully integrated.
What kind of wine is required for this recipe?
The recipe calls for one cup of dry white wine.
What vegetables are included in the soffritto?
The vegetable base consists of finely chopped onion, celery, and carrot.
How much garlic does the recipe require?
You will need 2 teaspoons of minced garlic, which is roughly equivalent to 4 cloves.
What is the calorie count per serving?
Each serving contains 583 calories.
How much protein is in one serving?
There are 41.6g of protein per serving.
What is the fat content for this dish?
Each serving contains 33.3g of fat.
How many total ingredients are used in this recipe?
The recipe uses 20 different ingredients.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of butter or margarine.
What aromatic spices are used to season the ragu?
The sauce is seasoned with oregano, rubbed sage, red pepper flakes, black pepper, and nutmeg.
What type of tomatoes are best for this sauce?
The recipe recommends a 28 ounce can of Italian style crushed tomatoes.
How much lean ground beef is needed?
The recipe requires 1 lb of lean ground beef.
What is the role of beef consomme in this recipe?
Beef consomme is added with the wine to provide a rich liquid base that evaporates during the simmering process.
How much olive oil is used for sautéing?
The recipe uses 3 tablespoons of olive oil.
What is the recommended amount of ground pork?
Use between 1/2 and 3/4 lb of ground pork.
How long should you sauté the initial vegetable and bacon mixture?
Sauté the onion, celery, carrot, garlic, and bacon for 8 to 10 minutes until the onions are translucent.
What do I do with the bacon after sautéing?
Remove the bacon to drain excess fat, chop the lean portions into small pieces, and return them to the pot.
What type of milk is recommended for the final step?
The recipe recommends using 2% milk.
How much nutmeg is included in the seasoning?
The recipe includes 1/4 teaspoon of nutmeg.
What is the amount of oregano used?
One tablespoon of oregano is added to the sauce.
What are the total carbohydrates per serving?
There are 41.6g of carbohydrates per serving.
How much rubbed sage should I add?
The recipe suggests 1 to 1 1/2 teaspoons of rubbed sage.
What size can of beef consomme is used?
Use one 8 ounce can of beef consomme.
Does this recipe have a spicy kick?
Yes, it includes 1/2 teaspoon of red pepper flakes for a subtle hint of heat.