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Ragù Bolognese

Ragù, Bologna-Style

Having cooked for years in some of the best kitchens in Bologna, I know a pot of ragù will always be simmering in most restaurants and homes. There are as many versions of Ragù Bolognese as there are versions of tomato sauce and pizza! Everyone is raised learning how to make ragù.

Each chef has his or her secret mix of ingredients, especially the combination of meats. Some begin sautéing only pork, some mix pork with veal or beef, others add ground poultry or even flavor their ragù with minced chicken livers! This is followed by chefs deglazing with red or white wine, while others pour in a touch of milk or cream near the end of cooking. The purists do none of the above keeping it as simple as possible, with only the flavors of the basic ingredients simmering to perfection.

So, use this classic recipe as your springboard for your own personal style of ragù. Try whatever appeals to you, and above all, have fun! Every time you make ragù, you can change the ingredients as you wish, but the "fun" part is what will transform and elevate your ragù. As long as you follow the few simple rules of: cooking in a deep pot, sautéing coarsely ground meat (not finely ground) and simmering for a long time, you'll love the results and your kitchen certainly will be filled with the most heavenly aromas.

Making ragù requires 2 elements from you ~ patience & passion. You cannot hurry this process. You must coax out the inherent sweetness within each ingredient. Put patience within your passion and enjoy the cooking ~ every step, every aroma, and finally the moment of taste, knowing that YOU made this great ragù.

Makes 4 1/2 cups

sunflower oil or extra-virgin olive oil
1/3
cup diced carrot
1/3
cup diced celery
1/3
cup diced yellow onion
6
ounces coarsely ground pancetta
12
ounces coarsely ground fresh pork butt or shoulder
6
ounces coarsely ground veal
2
28-ounce cans whole San Marzano or plum tomatoes
salt, freshly ground white pepper and freshly grated nutmeg to taste

1. Heat the oil in a medium-size deep pot and sauté the carrot, celery and onion over low heat until translucent, stirring occasionally, for about 5 minutes. Add the pancetta and sauté, stirring occasionally, for 4-5 minutes. Add the pork and veal and sauté, stirring occasionally, for 4-5 minutes. Do not brown the meat during this time, just cook thoroughly.

2. While the above ingredients are cooking, finely chop the tomatoes, then add them, along with some juice to the pot. Simmer over medium heat, uncovered and stirring occasionally to prevent burning, for about 2 hours or until thick. Season to taste. Cool, cover and refrigerate for a minimum of 1 day before serving. To reheat, first remove any rendered fat that rose to the surface, then warm over low heat, re-season and enjoy.

Mary Beth's Chef's Tip: There is no garlic or herbs in the classic version. The sweetness of the vegetables, meat and tomatoes are emphasized. Usually ragù is layered in lasagne or tossed with fresh tagliatelle or tortellini. Substitute fettucine, penne or rigatoni if you like. Ragù may be refrigerated up to 4 days before serving.