Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the heart of Italy! Mario Batali's Ragu Bolognese isn't just a recipe—it's a rich, soul-warming experience that transforms simple ingredients into a symphony of flavors. Whether you're a home cook looking to impress or a passionate foodie craving an authentic Italian classic, this recipe promises to elevate your culinary skills and deliver a restaurant-quality dish right in your own kitchen.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 500g ground beef
- 250g ground pork
- 1 can (400g) crushed tomatoes
- 1 cup red wine
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: olive oil, diced onion, diced carrots, diced celery, ground beef, ground pork, crushed tomatoes, red wine, salt, pepper, and fresh basil for garnish.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until it shimmers.
- Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they become soft and the onion is translucent.
- Increase the heat to medium-high and add the ground beef and ground pork to the pot. Break the meat apart with a wooden spoon and cook until it is browned and no longer pink, about 8-10 minutes.
- Once the meat is browned, drain any excess fat if necessary. Season the mixture with salt and pepper to taste.
- Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Add the crushed tomatoes to the pot, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Reduce the heat to low and cover the pot. Let the ragu simmer for about
- 5 to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- After the cooking time is complete, taste the ragu and adjust the seasoning with additional salt and pepper if needed.
- Once ready to serve, remove the pot from heat. Garnish with fresh basil leaves before serving.
- Serve the Ragu Bolognese over your choice of pasta, such as tagliatelle or pappardelle, and enjoy your delicious Italian meal!
Tips
- Use high-quality, fresh ingredients: The secret to an exceptional Bolognese lies in the quality of your meats and produce.
- Take your time with simmering: Low and slow is the mantra for developing deep, complex flavors. Don't rush the cooking process.
- Choose the right wine: A good-quality red wine like Chianti or Sangiovese will enhance the sauce's depth.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- For an extra luxurious texture, consider adding a splash of whole milk or cream during the final stages of cooking.
- This sauce tastes even better the next day, so don't hesitate to make it in advance and let the flavors continue to develop.
- Pair with wide, flat pasta like tagliatelle or pappardelle that can hold the rich sauce beautifully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 10g
Protein: 35g
Fat: 28g
Saturated Fat: 11g
Cholesterol: 120mg
