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!
Like most things on What's Gaby Cooking - this isn't just any meaty red Bolognese sauce. It's quite possibly the best combo ever as it's a marriage of a Ragù Bolognese 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
Ingredients
For the Béchamel
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 ⅔ cups milk
- 1 cup grated parmesan cheese
- kosher salt and freshly ground pepper to taste
For the Ragù
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 onion, finely diced
- 3 medium stalk celery with leaves, finely diced
- 3 small carrot, finely diced
- 6 cloves garlic, roughly chopped
- 10 ounces ground pork
- 10 ounces ground beef
- 2 tablespoons tomato paste
- ⅔ cup dry red wine
- 1 cup half and half (or heavy cream or milk)
- 1 28-ounce can san marzano tomatoes, hand crushed
- Kosher salt and freshly ground black pepper to taste
Recommended for serving
- 1-2 pounds cooked fresh fettucine pasta, or any other pasta, gnocchi etc of your choosing
Instructions
For the Béchamel
- 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 parm. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
For the Ragù
- Heat the olive oil in a 12 inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes. Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the meat into the pan and slowly brown over medium heat, breaking up with a wooden spoon. Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.
- 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. Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper
- Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon until fully combined. Add the cooked fresh pasta and stir to combine.
Why have I never tried this? It sounds amazing. Perfect for a party coming up....
I've made this 2x now and it's absolutely fantastic. Only thing is when I add the bechemel, the sauce becomes light orange rather than rich red like the photo - maybe I'm not making the bechemel thick enough or not getting the right depth to my meat sauce? I also realize this could just be a photo/internet colour thing. Regardless, it's great and is anew family classic for us - making it again tonight for a party.
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!
you cook everything in the same pan - and yes you can make it a day ahead!
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!
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
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.
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
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
DeLallo is great!!
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. ❤️
LOVE LOVE LOVE! This looks incredible!
I love this combo. Perfect for these cold, dark days!!
GAHHHH!!!! this looks so good! I am drooling all over my keyboard!
That ragu looks really good!
My boys will love this over gnocchi!
MMMMmmmmmm! What a super delicious weeknight dinner idea!
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.
I remember this challenge and we loved the sauce. Thanks for the reminder. My freezer could use a little stocking! 🙂
oooh Gaby! There is nothing like a big bowl of bolognese. This looks delicious!