Ragù alla Bolognese Recipe

A go-to meat sauce is an absolute must in my world. It’s one of those things I keep on hand in the freezer at all times so if I need a comforting / impressive / delicious meal, I pull out a Ragù alla Bolognese in like no time flat!

Ragù alla Bolognese from www.whatsgabycooking.com (@whatsgabycookin)

Like most things on What’s Gaby Cooking – this isn’t just any red sauce. It’s quite possibly the best combo ever as it’s a marriage of a Ragù sauce and a Béchamel sauce which gives it that extra creamy flavor and let’s be real here people, what isn’t better with a little cream sauce? It’s made with both ground beef and ground pork plus a giant glug of wine… so it’s a winner in my book. Not to mention it makes a whole vat of sauce! Which is perfect because I can stick half of it in the freezer for a rainy day when I am in a crunch for dinner!

Serve it up on a bed of pasta, a plate of gnocchi, on top of spaghetti squash… you name it! Skies the limit with this one. And it’s perfect for all that cold weather going on this time of year!

Ragù alla Bolognese from www.whatsgabycooking.com (@whatsgabycookin)

Ragù alla Bolognese

Yield: Serves 8

Ragù alla Bolognese

Ingredients

    For the Béchamel
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 2/3 cups milk
  • Salt and freshly ground pepper to taste
  • Freshly grated nutmeg to taste
  • For the Ragù
  • 3 tablespoons extra virgin olive oil
  • 3 ounces pancetta, finely chopped
  • 1 medium onion, minced
  • 3 medium stalk celery with leaves, minced
  • 3 small carrot, minced
  • 10 ounces ground pork
  • 10 oz ounces ground beef
  • 2 ounce thinly sliced Prosciutto, chopped
  • 2/3 cup dry red wine
  • 1 1/2 cups chicken stock
  • 2 cups milk
  • 3 cups canned plum tomatoes, drained
  • Salt and freshly ground black pepper to taste
  • Recommended for serving
  • 1 lb gnocchi or pasta
  • Torn burrata cheese

Instructions

    For the Béchamel
  1. In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
  2. For the Ragù
  3. Heat the olive oil in a 12 inch dutch oven over medium-high heat.
  4. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.
  5. Add all the meats together, including the prosciutto. Stir into the pan and slowly brown over medium heat. Stir often with the wooden spatula and cook for about 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Put them into the dutch oven and set over medium heat.
  6. Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles.
  7. Stir ½ cup stock into the dutch oven and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
  8. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
  9. Lastly, add the Béchamel sauce into the meat sauce and combine with a wooden spoon until fully combined. Serve over pasta or gnocchi and serve with burrata cheese on top.
http://whatsgabycooking.com/ragu-alla-bolognese/
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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36 Comments

  1. Seriously. What is better than a bowl of ragu? Nothin’ that’s what. Thank you for this recipe. This seems to be incredibly easy–which makes me think I might have to go make this ASAP! Yay!
    xxoxox

  2. Weirdly this is exactly what I am making for dinner tonight. Mine has beef and pork, but I have veal instead of prosciutto and I always add a touch of milk. Love the synchronicity. GREG

  3. So nice to see an authentic recipe for ragù alla Bolognese! Brava – and now, thanks to you, I have one! When I was in Bologna, I was told that they never use garlic – too overpowering for the sauce. And tradition is so strong there! he combination of the milk with the meats and tomatoes is what does it for me! Thanks so much!

  4. Love this old, standard Ragu Bolognese. And there’s no question of what wine to serve it with…a good old Chianti. There is a reason why Italian food goes with Italian wines.

  5. Hi Gaby, I plan on making this yummy sauce tomorrow…I just need to get a few more of the ingredients. I was wondering….do you have a favorite brand of Italian Plum tomatoes you like in the can? I would appreciate knowing what you recommend. Thanks.
    Barbara

      1. Oh, thank you so much….off to go food shopping! So, it turns out that we have a place here in the Village of the Arts called Arte Caffe…it is a restaurant owned and operated by an Italian chef, right from Italy. He makes the most wonderful Gnocchi …I am going to buy some from him for my sauce…excited! I will post my creation when it is done. Happy Holidays to you and yours, Gaby. ❤️

  6. Hi. I’m making now. But the recipe is a bit off. The ingredients don’t call for pancetta but in the instructions it says add pancetta. So I’m making with just prosciutto.

    1. Hi Shellie, I’m confused with your comment. Pancetta is in the ingredients and it’s in step 3 for the sauce. I’m sure either way it will be delish

  7. What’s the best way to freeze/unfreeze this? Can’t wait to try!
    Mine will be with Turkey though and I’ll let you know how it works out!

    1. once you make it let it cool for a bit, pop it in an airtight container and then freeze. I take it out and put it in the fridge the day before I want to serve and then warm it over low heat on the stove to re-heat

  8. Can I make this a day ahead and put in the fridge and warm the day of?
    Do I cook the meat first in a separate pan before straining and then add to the dutch?
    Yum!

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