Fabulously Meaty Ragu Bolognese Gravy recipes
This recipe yields a rich, slow-cooked Bolognese, featuring a robust blend of ground beef and pork, aromatic vegetables, and a long simmer to develop deep, complex flavors. Perfect for pairing with pasta or polenta, this hearty 'gravy' is designed for comforting, satisfying meals and makes a generous batch for future enjoyment.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Measuring Cups and Spoons
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
- Finely dice the carrot, onion, and celery to create the 'soffritto' base.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced carrot, onion, and celery, along with salt and pepper. Cook until softened and translucent, about 8-10 minutes.
- Increase heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a wooden spoon and cook until deeply browned, about 10-15 minutes, draining any excess fat if desired.
- Stir in the crushed garlic and cook for another minute until fragrant.
- Pour in the dry white wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine reduce by half, about 3-5 minutes.
- Add the diced tomatoes (undrained) and beef broth to the pot. Stir well to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot, leaving a small crack for steam to escape, and simmer for at least 2.5 to 3 hours, stirring occasionally.
- After simmering, taste and adjust seasoning with additional salt and pepper as needed.
- Remove from heat and let rest for a few minutes before serving.
- Serve the rich Bolognese gravy over your preferred pasta, polenta, or as desired.
Notes
For an authentic Bolognese, the 'soffritto' (carrot, onion, celery) is crucial; finely dice them to ensure they melt into the sauce. Browning the ground meats thoroughly before adding liquids is key for deep umami flavor – don't rush this step. The long, slow simmer allows the flavors to meld and the meat to become incredibly tender. If the sauce becomes too thick during simmering, add a splash of beef broth or water. Serve traditionally with wide pasta like tagliatelle or pappardelle, or over polenta. This sauce also freezes beautifully for future meals.