Fabulously Meaty Ragu Bolognese Gravy recipes
This 'Fabulously Meaty Ragu Bolognese Gravy' recipe delivers a rich, deeply flavored Italian meat sauce. It features ground beef and pork, slow-cooked with a finely diced mirepoix, garlic, white wine, diced tomatoes, and beef broth. The extensive simmering time ensures tender meat and a complex, comforting 'gravy' perfect for pairing with pasta or polenta. It's a robust, satisfying dish for a crowd.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for long, slow simmering and even heat distribution.
- 1 Chef's knife For finely dicing vegetables.
- 1 Cutting Board For safe and efficient vegetable preparation.
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring and breaking up meat.
Ingredients
Main
- 3 tablespoons olive oil
- 1 carrot
- 1 medium onion or half of a large onion
- 1 celery
- 1 teaspoon salt
- pepper
- 1 pound ground beef I use grass fed
- 1 pound ground pork
- 2 cloves garlic crushed
- 1/2 cup dry white wine
- 28 ounces diced tomatoes
- 28 ounces beef broth
Instructions
- Prepare the Mirepoix: Finely dice the carrot, medium onion, and celery.
- Sauté Mirepoix: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the diced carrot, onion, and celery with 1 teaspoon salt and pepper. Sauté until softened and translucent, about 8-10 minutes.
- Brown Meats: Add ground beef and ground pork to the pot. Increase heat to medium-high and brown the meats thoroughly, breaking them up with a spoon. Cook until no pink remains and the meat is well-caramelized, about 10-15 minutes. Drain excess fat if desired.
- Add Garlic: Stir in the crushed garlic and cook for 1 minute until fragrant.
- Deglaze: Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.
- Add Liquids: Stir in the diced tomatoes (undrained) and beef broth.
- Simmer: Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and simmer for at least 2.5 to 3 hours, or longer for deeper flavor, stirring occasionally. The ragu should be thick and rich.
- Adjust Seasoning: Taste the ragu and adjust salt and pepper as needed before serving.
- Serve: Serve the Fabulously Meaty Ragu Bolognese Gravy hot over your favorite pasta or polenta.
Notes
1. Fine Dice Mirepoix: Ensure the carrot, onion, and celery (mirepoix) are very finely diced. This allows them to melt into the sauce, providing deep flavor without noticeable texture, which is characteristic of a classic Bolognese. 2. Thoroughly Brown Meats: Do not rush the browning step. Achieving a deep, rich caramelization on the ground beef and pork is crucial for developing the complex, savory base of the ragu. Brown in batches if necessary to avoid overcrowding, which can steam the meat rather than brown it. 3. Deglaze Properly: When adding the white wine, scrape the bottom of the pot vigorously. These browned bits (fond) are packed with flavor and contribute significantly to the ragu's depth. 4. Low and Slow Simmer: The extended simmering time is non-negotiable. It allows the flavors to meld, deepen, and the meat to become incredibly tender. Stir occasionally to prevent sticking and ensure even cooking.