There are three variations of Bolognese that are commonly accepted. Ragù, Ragù alla Napoletana, and Ragù alla Bolognese. All three are variations of the original ragù sauce, but there are regional and important differences that make them unique.
A traditional ragù sauce uses very little, if any, tomatoes in the sauce, being primarily a rich meat sauce with some milk or cream added near the end for a creamy final product. Ragù alla Napoletana is a variation using red wine and a lot of tomatoes for a thinner sauce that goes well with thinner pastas such as spaghetti. Ragù alla Bolognese (the most popular variation) uses white wine and less tomatoes than the napoletana version, making it thicker and better with wider pasta varieties such as fettuccini and lasagna. All are simmered over very low heat for many hours to develop the rich flavour we all know and love.
Some interesting notes about Bolognese: typically there is no garlic and the meat is never browned for flavour. In northern Italy, it is not common to use garlic. As for not browning the meat, I’m not sure but I have never not loved this recipe.
This sauce makes enough for 12 servings. Freeze half or use it all!
This recipe is adapted from Delicious Memories by Anna Boiardi. Highly recommend – all the recipes I’ve tried are delicious!
To Prepare:
Start by finely chopping your onion, carrot, and celery while your heavy bottom pot preheats over medium-low. Once the pot is hot, add your butter and olive oil. Let the butter melt before adding in the onions.
Gently fry the onions for 2 minutes before adding the carrot and celery. Stir occasionally and gently cook for another 4-5 minutes until softened but not browning.
Now add the ground meat and salt. Break it up with your spatula and turn the heat up to medium to cook the meat almost all the way through, stirring occasionally.
Once there is very little pink left in the meat, add the broth or stock and turn the heat up to medium high until it begins to simmer. Reduce the heat to medium low and let it gently boil for 20 minutes until completely reduced and you can hear the oil sizzling.
After the sauce has reduced, add the milk and the fresh nutmeg. Yes, PLEASE use fresh nutmeg. I resisted for so long because I thought it was unnecessary but the flavour difference is staggering. Let the milk come to a gentle simmer, then reduce the heat to low and let the sauce reduce for another 15 minutes. Try not to let it boil to vigorously or the milk will separate (but it won’t affect the flavour).
Now add the tomato puree and the tomato paste. Stir well, then bring the sauce to a gentle simmer. Partially cover the pot with a lid and put it on a low heat burner (if you’re using gas) and let it reduce slowly over the next 3 hours. Stir occasionally.
Makes enough for 12.
Traditional Ragù alla Bolognese
Ingredients
- 2 tbsp butter*
- 1 tbsp olive oil
- ½ medium onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 2 small celery sticks, finely chopped
- 2 lbs lean or extra-lean ground meat**, beef, turkey, or game meat
- 2 tsp fine sea salt
- 1 ½ cups white wine, or low-sodium broth
- 1 cup milk*
- ¼ tsp freshly ground nutmeg
- 2 (25 oz) cans whole or diced tomatoes, pureed or run through a food mill
- 1 (5.2 oz) can tomato paste
Directions
- Start by finely chopping your onion, carrot, and celery while your heavy bottom pot preheats over medium-low. Once the pot is hot, add your butter and olive oil. Let the butter melt before adding in the onions.
- Gently fry the onions for 2 minutes before adding the carrot and celery. Stir occasionally and gently cook for another 4-5 minutes until softened but not browning.
- Now add the ground venison and salt. Break it up with your spatula and turn the heat up to medium to cook the meat almost all the way through, stirring occasionally.
- Once there is very little pink left in the meat, add the broth or stock and turn the heat up to medium high until it begins to simmer. Reduce the heat to medium low and let it gently boil for 20 minutes until completely reduced and you can hear the oil sizzling.
- After the sauce has reduced, add the milk and the fresh nutmeg. Let the milk come to a gentle simmer, then reduce the heat to low and let the sauce reduce for another 15 minutes. Try not to let it boil to vigorously or the milk will separate.
- Now add the tomato puree and the tomato paste. Stir well, then bring the sauce to a gentle simmer. Partially cover the pot with a lid and put it on a low heat burner (if you’re using gas) and let it reduce slowly over the next 3 hours. Stir occasionally.
- After 3 hours, taste and adjust salt. Use in lasagna, serve immediately with pasta, or freeze in small containers for quick weeknight dinners.
[…] Ragù – Thick italian tomato sauce with meat. Many regional differences have spurred many different versions such as Ragù, Ragù alla Napoletana, and Ragù alla Bolognese. […]