Ragù Bolognese is a dish that holds a special place in the hearts of food lovers around the world. This rich, comforting meat sauce is a timeless Italian favourite, offering layers upon layers of flavour.
The key to an unforgettable ragù is patience. Its slow, simmered nature allows the ingredients to meld together, creating a robust sauce that elevates pasta to new heights. Although the process takes time, most of it is hands-off, allowing you to go about your day while the ragù bubbles away. Serve it with pappardelle or use it as the foundation for a classic lasagna. Whatever your choice, this Ragù Bolognese is sure to become a staple in your cooking repertoire.
Table of Contents
- Ingredient Breakdown
- The Art of Slow Cooking in Ragù Bolognese
- The Importance of Quality Ingredients for an Exceptional Ragù
- Customising Ragù Bolognese: Versatility Beyond Pasta
- Storing and Reheating
- More Ragù Recipes
Ingredient Breakdown
- Extra-virgin olive oil: Used to sauté the pancetta and vegetables, adding a rich, fruity base flavour to the ragù.
- Smoked pancetta: Adds a salty, smoky depth to the sauce, enhancing the overall complexity.
- Sweet onion: Provides a subtle sweetness that balances the savoury elements of the sauce.
- Carrots: Carrots bring a natural sweetness and earthy flavour that softens the intensity of the meat.
- Celery stalks: Offers a mild, aromatic base, contributing to the overall depth of the ragù.
- Garlic cloves: Adds aromatic intensity and a savoury warmth that enhances the other ingredients.
- Fresh rosemary: A fragrant herb that infuses the ragù with its woodsy, pine-like aroma.
- Beef mince (10% fat): The primary protein of the ragù, its rich flavour and texture form the heart of the dish.
- Double concentrated tomato purée: Deepens the tomato flavour, giving the ragù a concentrated, umami-packed base.
- Sea salt and freshly-ground black pepper: Essential for seasoning and balancing the richness of the sauce.
- White wine: Used to deglaze the pan, it adds acidity and helps lift the flavours, adding brightness.
- Tinned whole peeled plum tomatoes: A classic choice for the ragù’s tomato base, their natural sweetness balances the acidity.
- Chicken stock: Forms the liquid base of the sauce, enriching it with a savoury, full-bodied taste.
- Whole milk: Adds creaminess, helping to mellow the acidity of the tomatoes and creating a velvety sauce.
The Art of Slow Cooking in Ragù Bolognese
Ragù Bolognese is often considered a dish that requires patience, but it’s precisely this slow-cooking process that gives it its character. By simmering the ragù over low heat for an extended period, the flavours have time to develop and meld together. The slow cooking also allows the beef mince to break down and absorb the flavours from the vegetables, herbs, and tomato purée, making every bite rich and satisfying.
As the ragù simmers, the fats from the beef and pancetta dissolve into the sauce, enriching it with a deep, meaty flavour. The long cooking time also allows the liquid to reduce, thickening the sauce and intensifying its flavour. This slow reduction process is key to creating the silky, velvety texture that makes Ragù Bolognese so irresistible. Though the process takes time, the end result is a sauce that is smooth, rich, and full of complex flavours that are impossible to rush.
The Importance of Quality Ingredients for an Exceptional Ragù
To make a truly exceptional Ragù Bolognese, the quality of your ingredients plays a crucial role. Since this is a slow-cooked sauce, the ingredients have time to shine, so it’s important to choose them wisely.
Start with the beef mince. Opt for a higher-fat content, such as 10% fat, as it adds richness and tenderness to the sauce. Leaner cuts will result in a drier sauce. Similarly, don’t skimp on the pancetta. Choosing a good-quality smoked pancetta ensures that you get the best flavour from the fat it renders.
When it comes to tomatoes, use a high-quality brand of whole peeled plum tomatoes. Their natural sweetness will create a balanced ragù. Chicken stock and whole milk also have a significant impact on the flavour. Using fresh, flavourful stock and good-quality milk is essential. The better your ingredients, the richer and more delicious your ragù will be, so invest in quality wherever possible for the best results.
Customising Ragù Bolognese: Versatility Beyond Pasta
While the classic way to serve Ragù Bolognese is with pasta, typically tagliatelle or pappardelle, there are many ways to enjoy this versatile sauce. One of the most beloved uses is as the base for a hearty lasagna. The rich, slow-cooked ragù provides a meaty, comforting layer that pairs beautifully with sheets of lasagna pasta and creamy béchamel sauce. The slow-cooked ragù, with its deep, concentrated flavours, is the perfect contrast to the soft layers of pasta and creamy sauce, making for a truly indulgent dish.
Additionally, Ragù Bolognese can be used as a filling for stuffed pasta, such as ravioli or cannelloni. The rich sauce also pairs well with polenta, rice, or even mashed potatoes. Whether served over a simple bowl of pasta or incorporated into more complex dishes like lasagna, this ragù is a versatile sauce that can be adapted to a variety of meals.
Storing and Reheating
One of the great benefits of making a large batch of Ragù Bolognese is its ability to store well and develop even more flavour as it rests. After the ragù has cooled, you can store it in the fridge for up to three days. Reheating is simple. Just add a little stock or water to loosen the sauce, and heat it through on the stove or in the microwave until piping hot.
Ragù Bolognese also freezes beautifully. Once cooled, transfer it to freezer-safe containers or freezer bags, and it will keep for up to two months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stove, adding a little more stock or water if necessary. The slow-cooked flavours will only improve with time, making this a perfect dish to prepare in advance for busy nights when you need a comforting, satisfying meal with minimal effort.
More Ragù Recipes
If you’re looking for some recipes like this Ragù Bolognese, here are some of my go-tos:
- Vegan Bolognese (Ragu): A delicious, rich plant-based ragu with mushrooms and Puy lentils.
- Harissa Lamb Ragu: With smoky harissa, warm spices, and a splash of red wine, This ragu is all about layering flavours to create a pasta sauce that’s both hearty and deeply satisfying.
- Sausage Ragu: A delicious, rich meat sauce using good-quality pork sausage with layers upon layers of flavour.
- Slow Cooked Brisket Ragu: Rich and indulgent featuring beef brisket, slow-cooked until it’s falling apart. It’s a real winner.
See how I make all these recipes and more over on my Instagram!
Ragù Bolognese
A delicious, rich meat sauce with layers upon layers of flavour. The key to a tasty ragù is patience. Low and slow is the name of the game. It’ll take around 3 hours from start to finish, but most of that time is hands-off. Serve the ragù Bolognese-style with pappardelle or use it as a base for a lasagna (get my Classic Lasagna recipe here).
- Prep Time: 10 minutes
- Total Time: 3 hours
- Yield: 4 1x
- Category: Pasta, Meat
Ingredients
- ½ tbsp extra-virgin olive oil
- 100 g smoked pancetta, finely diced
- 1 sweet onion, finely chopped
- 2 small carrots, finely chopped
- 3 celery stalks, finely chopped
- 2 large garlic cloves, thinly sliced
- 2 sprigs fresh rosemary
- 500 g beef mince (10% fat)
- 2 tbsps double concentrated tomato purée
- sea salt
- freshly-ground black pepper
- 200 ml white wine
- 1 x 400g tin of good-quality whole peeled plum tomatoes
- 200 ml good-quality chicken stock
- 200 ml whole milk
- sea salt and freshly-ground black pepper, to taste
Instructions
- Mise en place is your friend! Prep the following ingredients: 1) Dice the smoked pancetta into small cubes (around ½ cm). 2) Finely chop the sweet onion, carrots and celery stalks. 3) Thinly slice the garlic cloves. 4) Measure out the white wine. 5) Carefully pour the tinned tomatoes into a medium bowl and crush the tomatoes with your hands. 6) Measure out the chicken stock. 7) Measure out the milk.
- Heat 1 tbsp extra-virgin olive oil in a large Dutch oven over medium heat. Add the smoked pancetta and cook, stirring occasionally, until the fat has rendered out and the pancetta is browned and beginning to crisp, around 8 minutes.
- Add the onion, carrots and celery stalks and cook, stirring occasionally, until nice and soft and slightly golden, 10 to 15 minutes; the goal here is to cook the veg gently without it taking on too much colour.
- Add the garlic and cook for 1 minute, stirring constantly. Add the fresh rosemary sprigs and cook for another minute, stirring constantly.
- Turn the heat up to medium-high and add the beef mince, breaking it up with a wooden spoon or potato masher (it works surprisingly well!). Cook until browned, 3 to 4 minutes.
- Add the double concentrated tomato purée and cook, stirring frequently, until it begins to darken, 2 to 3 minutes. Season the meat mixture with a pinch of sea salt and some freshly-ground black pepper.
- Add the white wine and cook, stirring occasionally, until it is almost all reduced , 3 to 4 minutes.
- Add the crushed tinned tomatoes, chicken stock and milk and bring to a simmer. Reduce the heat to low and cover, leaving the lid slightly ajar. Simmer gently, stirring occasionally, until the meat is very tender and the sauce has thickened, 1 ½ to 2 hours.
- If needed, simmer the ragù uncovered over medium-low heat to thicken, anywhere from 10 to 30 minutes. Taste and season with sea salt and freshly-ground black pepper. Serve Bolognese-style with tagliatelle or pappardelle or use it as a base for a delicious lasagna.
STORAGE: the ragù can be stored in the fridge for up to 3 days. To reheat, loosen with a little stock or water and heat over the stove or in the microwave until piping hot. It also freezes exceptionally well; cool, transfer to freezer-safe, airtight containers or freezer bags and freeze for up to 2 months. When ready to use, thaw in the fridge overnight and heat over the stove or in the microwave until piping hot.
