Authentic Italian Bolognese Sauce (Ragù alla Bolognese)
ID: c2347dd9...
An incredibly rich, authentic Italian meat sauce slow-cooked to absolute perfection. This recipe combines minced beef chuck and pork belly with caramelized onions, aromatic vegetables, red wine, tomatoes, and milk to create a deeply flavorful, velvety sauce perfect for pasta or lasagna.
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🍳 Cooking Flow
Mince the beef chuck and pork belly, then sear them separately in a large pot, saving the rendered pork fat. → Caramelize the minced onions slowly in the pork fat for up to an hour, then sauté with celery, carrots, and garlic. → Combine the meats with the vegetables, deglaze with red wine, then simmer with San Marzano tomatoes and beef stock for 3 hours. → Stir in whole milk and rosemary, then simmer uncovered for 60 to 90 minutes until thick and creamy. → Toss cooked Pappardelle pasta directly with the sauce and serve with grated Parmigiano-Reggiano.
Cooking Steps
Brief Cooking Order
Mince the beef chuck and pork belly, then sear them separately in a large pot, saving the rendered pork fat. → Caramelize the minced onions slowly in the pork fat for up to an hour, then sauté with celery, carrots, and garlic. → Combine the meats with the vegetables, deglaze with red wine, then simmer with San Marzano tomatoes and beef stock for 3 hours. → Stir in whole milk and rosemary, then simmer uncovered for 60 to 90 minutes until thick and creamy. → Toss cooked Pappardelle pasta directly with the sauce and serve with grated Parmigiano-Reggiano.
Introduction
An incredibly rich, authentic Italian meat sauce slow-cooked to absolute perfection. This recipe combines minced beef chuck and pork belly with caramelized onions, aromatic vegetables, red wine, tomatoes, and milk to create a deeply flavorful, velvety sauce perfect for pasta or lasagna.
Step 1
Prep the meat by removing any tough silverskin or caul fat from the beef chuck, then slice, julienne, and finely mince it into small, ground-beef-like pieces.
Step 2
Finely mince the pork belly in the same manner as the beef, aiming for fine, minced pieces.
Step 3
Heat the olive oil in a large pot on high heat until it lightly smokes. Add the minced beef, spread it out, and sear without moving for 2 minutes. Stir and cook for another 3 to 4 minutes until fully cooked, then transfer the meat to a bowl.
Step 4
Add the minced pork belly to the same pot on high heat, spread it out, and sear for 2 minutes. Lower the heat to medium-low and cook for 10 to 12 minutes to render out the fat.
Step 5
Remove the cooked pork belly with a slotted spoon and add it to the bowl with the beef, leaving the rendered fat in the pot. Add the finely minced yellow onions to the pot and caramelize on low heat for 45 to 60 minutes, stirring occasionally, until sweet and golden brown.
Ingredients List
Important Notes
Taking the time to slowly caramelize the onions for 45 to 60 minutes is crucial for building a deep, sweet flavor base.
Using minced pork belly provides rich, rendered fat which serves as the cooking medium for the aromatics.
Adding whole milk near the end of cooking helps cut the acidity of the tomatoes and gives the meat sauce its signature silky texture.
Bolognese sauce freezes incredibly well. Portion out any leftover sauce and store it in the freezer for quick future meals.
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