Ragù alla Bolognese

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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 Recipe from www.whatsgabycooking.com (@whatsgabycookin)


 

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 Recipe from www.whatsgabycooking.com (@whatsgabycookin)

Ragù alla Bolognese

Author: Gaby Dalkin
4.9 from 31 votes
The most perfect meat sauce in all the land. Trust me - it puts everything else to shame!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 6 people

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
  • 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.

Notes

If you don't eat pork, you can use all beef.

Nutrition Information

Calories: 854kcal | Carbohydrates: 54g | Protein: 36g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 767mg | Potassium: 1209mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6256IU | Vitamin C: 19mg | Calcium: 423mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
 
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

84 Comments

  1. Gaby, you make some of the best pasta I have ever had. And I love how you lighten things up alla California. I live in LA, too and I have been trying different Sunday Sauce/Gravy recipes that include braciole, meatballs, sausage, etc. Would love to know your take on Sunday Gravy. A California Sunday Gravy with a west coast version of braciole. I know it's all personal but I am commenting on your bolognese because I want to know what Gaby would do to perfect Sunday Gravy. Thanks for letting me comment.

  2. 5 stars
    Made a double batch with the intention of putting some in the freezer.

    Was a crowd pleaser, did not disappoint!

  3. 5 stars
    Excellent recipe! Followed it exactly as written and it’s delicious. I did add two Parmesan cheese rinds after I put the tomatoes in for the last 20-30 minute simmer and before I added the Béchamel sauce. 10/10 recipe!

  4. 5 stars
    Immediate new favorite. Husband asked to eat this every week now LOL. Truly best ragú bolognese I have ever eaten.

  5. Question: if i use one pound beef and one pound pork, would you suggest doubling the rest of the ingredients? Thanks!

  6. 5 stars
    This was delicious! i rushed some of the steps bc late day at work and used oat milk with just a bit of half and half for my dairy intolerant husband and was still yum!

  7. 4 stars
    Added more garlic, paste and herbs. Cut the fat with using skim milk and whole milk combo. Added fresh tomatoes because I love them . Béchamel sauce made it complete. Wish I’d double the recipe !

  8. I love following your Instagram stories. I enjoy so many of your recipes and I also have two of your books. I have a suggestion. When you publish a recipe on your website, if it came from one of your books put that under the Recipe name.

  9. Gaby - I’m in the process of making your bolognese and just realized you don’t list any herbs.... I’m going to assume the flavor is coming from everything else? Would it hurt if I added some rosemary, thyme and oregano? And like a few other comments from others, I haven’t added the bechamel yet and it’s definitely going to be more of a pink bolognese once I add it. The color won’t bother me too much and I’m hoping that like all your other recipes I’ve tried, it will be delicious. Thanks.

4.88 from 31 votes (12 ratings without comment)

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