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Ragu Bolognese Sauce

Today, we are excited to present an amazing ragù sauce recipe, perfect for making Bolognese pasta. You can find the pasta recipe with this sauce here, and we highly recommend it! 😊 The Italian name for this sauce is ragù alla Bolognese (Bolognese sauce), and as the name suggests, it originates from the city of Bologna, located in northern Italy. Bologna is the capital of the Emilia-Romagna region, one of the most renowned and celebrated gastronomic areas in the world. As for our ragù sauce, it was created by Alberto Alvisi in the 18th century and is also used in lasagna recipes. This is a meat-based sauce.

Let’s dive in and explore how it’s made!

Ragu Bolognese Sauce

Ragu Bolognese Sauce

This Bolognese ragù sauce is made by sautéing finely chopped vegetables in olive oil, then adding minced meat and sausage meat, simmering everything with dry white wine and diced tomatoes. The sauce is slowly cooked for over an hour until the fat rises to the surface, signaling it's ready. You can prepare it in larger batches, freeze it, and reheat with garlic and tomato sauce when needed for pasta dishes like tagliatelle or lasagna.
medium difficulty
Medium
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Sauces
Cuisine Italian
Servings 6
Difficulty Medium

Equipment

large pot
1 large pot
wooden spoon
1 wooden spoon

Ingredients
  

Instructions
 

  • Wash and clean the vegetables, then finely chop them. Sauté the vegetables in olive oil over medium heat for 2-3 minutes. Add the minced meat and mix well. We'll also remove the sausage meat from its casing and add it to the mix. Cook until the meat begins to turn white. Pour in the glass of white wine. I recommend using a good quality dry white wine. Avoid using other types of wine, as they may drastically alter the flavor of the sauce.
  • Once the meat starts to simmer with the white wine and vegetables, add the three cans of diced peeled tomatoes, along with salt and ground black pepper. You can also add a bit of chili pepper for a better, more intense flavor. Stir well and let it simmer over medium-low heat for an hour to an hour and a half. When you see the oil (fat) rising to the surface, the sauce is ready.
  • This sauce is used for making Bolognese pasta or lasagna. You can find our recipe for Tagliatelle Bolognese here. Since this recipe takes a bit of effort, we prefer to increase the quantities and store the sauce in small aluminum containers, covered with aluminum foil, and keep them in the freezer, like in the picture. Whenever we crave this kind of pasta, we simply take a few containers of sauce from the freezer, sauté them with one or two finely chopped garlic cloves in olive oil, and add two to three tablespoons of tomato sauce. Here you can find a great recipe for tomato sauce without preservatives. Let it simmer for another 5-10 minutes, and the sauce is ready for your favorite pasta.
    Enjoy your meal!
    Ragu Bolognese Sauce

Notes

 
Ragu Bolognese SauceRagu Bolognese Sauce

Nutrition

Calories: 529kcalCarbohydrates: 13gProtein: 29gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 124mgSodium: 1055mgPotassium: 1046mgFiber: 3gSugar: 7gVitamin A: 3652IUVitamin C: 23mgCalcium: 103mgIron: 4mg
Keyword traditional
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