Classic Ragù Bolognese

Ragù Bolognese is a rich and deeply flavorful meat sauce originating from Bologna, Italy. Traditionally served with tagliatelle or used in lasagna alla Bolognese, this slow-simmered sauce is a staple of Italian cuisine. The combination of finely minced vegetables, a blend of meats, and a slow cooking process results in a velvety texture and complex depth of flavor. The addition of gelatin enhances the sauce’s body, while a touch of fish sauce and nutmeg provides subtle umami and warmth. This recipe yields a hearty and satisfying sauce that can be refrigerated or frozen for future use, making it a perfect choice for meal prep or special occasions.

Ingredients (Makes 8 servings)

Base Ingredients

2 packets (15g / ½ oz) unflavored powdered gelatin
2 cups (475ml) low-sodium broth, homemade or store-bought
3 tbsp (45g) unsalted butter

Vegetables

2 large carrots (375g / 12 oz), peeled and finely minced
3 medium celery ribs (240g / 8 oz), finely minced
2 medium yellow onions (480g / 1 lb), finely minced

Meat

4 lbs (1.8kg) ground meat (either all beef or a mix of 2 lbs beef, 1 lb pork, and 1 lb veal)

Flavoring

¼ cup (60ml) tomato paste
1½ cups (350ml) dry white or red wine
2 bay leaves
Kosher salt, to taste
Pinch of freshly grated nutmeg
½ tsp (3ml) Asian fish sauce

Finishing

½ cup (120ml) heavy cream

Nutrition Information (per 100g)

Calories: 180
Fat: 12
Protein: 15
Carbohydrates: 5
Fiber: 1

Directions

Prepare the Gelatin

1. In a wide container, sprinkle gelatin over the broth and set aside to hydrate.

Sauté the Vegetables

2. In a large Dutch oven, melt butter over medium-high heat until foaming. Add carrots, celery, and onions, and cook, stirring, until translucent, about 6 minutes.

Brown the Meat

3. Add half of the ground meat (2 lbs) and cook, stirring occasionally and breaking up large pieces, until well browned on the bottom, about 15 minutes.

Incorporate Remaining Meat

4. Add the remaining 2 lbs of meat and cook, stirring and scraping the bottom of the pot while breaking up the meat into very small pieces, until fully cooked, about 6 minutes. Reduce heat if needed to prevent scorching.

Build the Sauce

5. Add tomato paste and cook, stirring, for 2 minutes. Stir in wine, scraping the bottom of the pot, and bring to a boil. Cook until the raw alcohol smell dissipates, about 5 minutes. Add bay leaves.

Simmer the Ragù

6. Add the hydrated gelatin and broth mixture to the Dutch oven, scraping all gelatin into the pot. Bring to a simmer, then lower heat to maintain a gentle simmer. Season with salt, nutmeg, and fish sauce. Continue to simmer, stirring occasionally, until thickened and nearly all excess liquid has evaporated, about 3 hours.

Finish and Serve

7. Skim and discard any fat from the surface along with the bay leaves. Stir in heavy cream and adjust seasoning with salt. Use immediately, refrigerate for up to 5 days, or freeze for up to 3 months.

Cookix's Secrets

Alternative Cooking Method

Use a slow cooker for a hands-off approach—cook on low for 6-8 hours.

Alternative Proteins

Substitute ground turkey or chicken for a leaner option.

Bold Flavor Enhancements

Add a Parmesan rind during simmering for extra depth of flavor.

Cooking Tips

For best flavor, use a mix of beef, pork, and veal rather than just one type of meat.

Healthier Variation

Replace heavy cream with whole milk or omit it entirely for a lighter version.

Seasonal Tweaks

In summer, incorporate fresh basil or oregano for a brighter taste.

Serving Tips

Pair with fresh tagliatelle or pappardelle for an authentic Italian experience.

Storage Tips

Allow the sauce to cool completely before storing in airtight containers. It develops even deeper flavor after a day in the fridge.

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