Slow Simmered Ragu Bolognese

A rich and hearty Bolognese sauce, slow-simmered to perfection, featuring a blend of ground meats, aromatic vegetables, and a touch of red wine for depth.

By RecipeBoss

Servings

Time Required

3 hr

Ingredients

2 tbsp olive oil

1 medium yellow onion

2 medium carrots

2 stalk celery stalks

4 clove garlic

1 lb ground beef

½ lb ground pork

4 oz pancetta

1 cup dry red wine

28 oz crushed tomatoes

1 cup beef broth

½ cup whole milk

1 bay leaf

1 tsp salt

½ tsp black pepper

¼ tsp nutmeg

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Instructions

1
Finely dice the onion, carrots, and celery (soffritto). Mince the garlic.
2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
3
Add the diced onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
4
Add the minced garlic and cook for 1 minute until fragrant.
5
Increase heat to medium-high. Add the ground beef and ground pork. Break up the meat with a spoon and cook until browned. Drain off excess fat.
6
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-5 minutes.
7
Stir in the crushed tomatoes, beef broth, milk, bay leaf, salt, pepper, and nutmeg. Bring to a simmer.
8
Reduce the heat to low, cover the pot, and simmer gently for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor.
2 min
9
Remove the bay leaf before serving. Stir in the reserved crispy pancetta.

Perfect With

crusty breadgreen saladparmesan cheese