Homemade Ragù alla Bolognese Recipe

🧂 Ingredients

• 3 tablespoons olive oil
• 2 Pounds finely minced beef chuck
• 2 pounds finely minced pork belly
• 2 large peeled finely minced yellow onions
• 3 finely minced carrots
• 8 finely minced ribs of celery
• 4 finely minced cloves of garlic
• 2 bay leaves
• 4 cloves
• 2 cups dry red wine
• 2 –28-ounce cans hand crushed whole San Marzano tomatoes
• 1 ½ cups beef stock
• 2 ½ cups whole milk
• 1 sprig fresh rosemary

  optional
• coarse salt and fresh cracked pepper to taste

Instructions

• 1 Add the olive oil to a large pot or rondeau over high heat and heat it until it
  begins to smoke lightly.
• 2 Add in the beef spread it out around the pan, and sear for 2 minutes.
• 3 Stir the beef and cook for 3 to 4 minutes or until it is finished cooking.
  Transfer it to a large bowl.
• 4 Place the pork into the pan over high heat spread it out, and sear for 2
  minutes.
• 5 Stir the pork, turn the heat to medium-low, and render the fat while
  occasionally stirring. This usually takes about 10 to 12 minutes.
• 6 Using a slotted spoon remove the pork leaving the rendered fat in the pot, and
  set it in the bowl with the cooked minced beef.
• 7 Add onions and caramelize on low heat for 45 to 60 minutes while occasionally
  stirring. They will be browned, tender, and sweet.
• 8 Pour in the carrots and celery, season with salt and pepper, and sauté over
  medium heat for 10 to 12 minutes or until tender but still slightly firm on the
  outside.
• 9 Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
• 10 Mix back in the cooked beef and pork, along with the bay leaves and cloves.
• 11 Deglaze with red wine, turn the heat high, and frequently stir until the wine is
  almost gone and absorbed, or au sec.
• 12 Add in the tomatoes and beef stock and stir to combine. Place on a lid and
  simmer over low heat for 3 hours. Stir every 45 to 60 minutes. It should be a
  thick rich sauce at this point.
• 13 Pour in the milk and mix to combine.
• 14 Add in optional rosemary sprig, and lightly season with salt and pepper. Cook
  uncovered over low heat for 60-90 minutes. It will have a rich creaminess to it
  when it’s finished.
• 15 Cook the pasta according to its instructions and gently mix in a pan or bowl
  with some of the bolognese sauce using a rubber spatula.
• 16 Serve with a generous garnish of freshly grated parmigiano Reggiano.

Nutrition Info