Ragù Bolognese

  • 24
  • 1 hour
  • 4 hours

Ingredients

  • 1 quart no-sodium chicken stock
  • 1.5 oz (6 packets) powdered gelatin
  • 1 28oz can whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 lb. 80/20 ground beef
  • 2 lbs. 80/20 ground pork
  • 4 Tbsp unsalted butter
  • 1/2 lb. pancetta or bacon
  • 1/2 lb. yellow onion, finely chopped
  • 1/2 lb. carrot, finely chopped
  • 1/2 lb. celery, finely chopped
  • 4-8 oz. portobello mushroom, finely chopped
  • 4 medium cloves garlic (or more to taste), minced
  • 1/4 cup fesh sage leaves, minced.
  • 1/2 cup fresh parsley, minced, divided
  • 2 cups dry wine
  • 1 cup whole milk
  • 2 whole bay leaves
  • 1 cup heavy cream
  • 3 oz parmesan cheese, finely grated
  • 2 Tbsp fish sauce

Directions

Prep

  1. Pour the chicken stock into a bowl or liquid measuring cup and sprinkle all the gelatin on top. Set aside.
  2. Puree the tomatoes. (This can be done with an immersion blender right in the can.) Set aside.
  3. Finely chop/mince all the vegetables and herbs as well as the pancetta/bacon.
  4. Preheat oven to 300 degrees. Placing a rack sufficiently low for the dutch oven.

On the Stove

  1. Heat the olive oil in a large dutch oven over high heat until shimmering.
  2. Add ground meats and brown (about 10 minutes). Remove from heat.
  3. In a separate skillet, heat butter and pancetta/bacon over medium-high heat, stirring frequently until most of the fat has rendered, but before things start to brown (about 8 minutes).
  4. Add onion, carrots, celery, mushroom, garlic, sage, and half of the parsely to the pancetta/bacon and cook until the vegetables are softened, but not browned (about 8 minutes).
  5. Add the pancetta/veggie mix to the ground meat in the dutch oven.
  6. Return the dutch oven to high heat, stirring until most of the liquid has evaporated (about 10 minutes).
  7. Add wine to pot and stir until mostly evaporated (another 10 minutes or so).
  8. Add stock/gelatine mixture, pureed tomatoes, milk, and bay leaves, as well as ground black pepper, to taste.
  9. Bring everything to a simmer, then transfer to the preheated oven, uncovered.

In the Oven

  1. Stew in the oven for 4 hours, stirring and scraping down the sides every 30 minutes or so. After 4 hours, the water-based liquids should have reduced almost entirely, and there should be a thick layer of fat on top of the sauce.
  2. Skim/ladle off most of the fat from off the top and discard.
  3. Remove the bay leaves and discard.

Finishing Up

  1. Back on the stove top, stir in heavy cream, parmesane, fish sauce, and remaining parsely.
  2. Bring to a boil, stirring constantly until the cheese is melted and the sauce is well emulsified.
  3. Season with salt to taste and add in any addition pepper or other Flavors you’d like.

ragu

Source: Serious Eats