Traditional Ragu Bolognese
vxdaA simple and authentic Italian meat sauce from Bologna. This traditional version combines the richness of ground meat, aromatic vegetables, and herbs, all slowly braised to perfection, ideal for pasta or lasagna.
Ingredients
- 2 tbsp olive oil
- 150 g pancetta
- 225 g beef
- 225 g pork
- 225 g lamb
- 1 pcs onion
- 2 pcs carrot
- 2 pcs celery
- 3 pcs garlic
- 1 tbsp sage
- 1 tbsp fresh parsley
- 2 tbsp tomato paste
- 500 ml chicken broth
- 1 tbsp gelatin
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Heat the olive oil in a wide skillet or cast-iron pot over medium-high heat.
- 2
Add the diced pancetta and sauté until browned and crisp, listening for the distinctive sizzle that indicates the moisture has evaporated.
- 3
Add the ground beef, pork, and lamb to the pan. Brown the meat, not breaking it up too much at first, seasoning with salt and pepper.
- 4
While the meat is browning, prepare the vegetables: dice the onion, carrot, and celery in a 3:2:1 ratio. Mince the garlic and chop the fresh sage and parsley.
- 5
Once the meat is well-browned, add all the vegetables and herbs to the pan. Sweat until the vegetables have softened, about 10-15 minutes.
- 6
Meanwhile, sprinkle the powdered gelatin over the chicken stock and let it bloom.
- 7
Stir in the tomato paste and cook for another 2-3 minutes to develop the flavor.
- 8
Add the bloomed chicken stock to the pan and bring to a simmer.
- 9
Reduce the heat to low and braise the sauce for at least 30 minutes, stirring frequently, until it reaches a rich, thick consistency.