Grandpa Joe's
Ragu Bolognese

After much "tinkering" with recipes from Chef Mario Batali and others, I am now prepared to call this one my own.

About this recipe

This sauce is not part of my Italian heritage.  To my ancestors (those still in Italy), Bologna could have been located in a foreign country.  After my first experience with Ragu Bolognese (literally Bolognese Stew) as an adult, however, I realized how diverse Italian cuisine really is.

Creating a recipe outside the family tradition, however, is indeed a challenge.  Making it taste good is relatively easy.  Making it taste authentic, when there is no family gauge for authenticity, is more problematic.  All that said, I remain confident you will enjoy the wonderful flavors of this particular Ragu Bolognese.

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 1½ cup red onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 large cloves garlic, chopped
  • 1 pound ground veal
  • 1 pound ground pork
  • 4 ounces pancetta, diced
  • 1 cup whole milk
  • 1 cup beef stock
  • 1 cup dry white wine
  • 18 ounces tomato paste
  • kosher salt
  • freshly ground black pepper

Directions

  1. In an 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. 
  2. Add the onion, celery, carrots, and garlic and sweat over medium heat until the vegetables are translucent.
  3. Add the veal, pork, and pancetta and stir into the vegetables.  Cook over medium heat, stirring to keep meat from sticking together, until the meats are no longer pink.
  4. Add the milk, wine, beef stock, and tomato paste.  Return the ragu to a simmer over medium heat and then reduce the heat to low. 
  5. Allow the ragu to barely simmer, with the cover slightly ajar, for 45 minutes (the heat may need to be adjusted to accomplish this).  Stir every 15 minutes.
  6. After 45 minutes, cover, reduce the heat to low, and simmer for another 90 minutes.  Add more beef stock if too much liquid has evaporated.  The ragu should be the consistency of a cream soup.  
  7. About 15 minutes before the ragu finishes, taste and season with salt and pepper.
Ragu Bolognese over pappardelle.
Picture
Ragu Bolognese served with fresh tagliatelle.

Notes

  • After cooking and refrigeration, any accumulated fat will congeal on the surface and can be removed easily before reheating.  If the ragu is to be served without refrigeration, skim off the liquid fats with a spoon or small ladle.
  • Ragu Bolognese traditionally is served over tagliatelle or pappardelle, preferably freshly made.
  • This recipe serves 6 generously with 1½ pounds of uncooked fresh pasta.
Posted: July 2014.