A Simply Irresistible Ragù alla Bolognese

I make this hearty, meat sauce at least three times a month and typically serve it with pappardelle or gnocchi. I almost always use grass-fed ground beef but have also prepared this exact recipe with ground turkey, chicken, and pork on various occasions. It’s a favorite in my household and a hit amongst dinner guests which is why I figured it was about time that I share my easy Ragù alla Bolognese recipe for all to enjoy.

For those who don’t already know, the word “ragù” translates to meat sauce in Italian. The word “bolognese” technically means of or relating to the city or people of Bologna. And the term “Ragù alla Bolognese” means a meat sauce cooked and served in the style of how a person from Bologna would do it. Traditionally, a ragù made in the capital city of Bologna is served with tagliatelle – the regional pasta of Emilia-Romagna.

With all that being said, please know that my recipe is not authentic in the least since…
1. I am not from Bologna.
2. My recipe does not contain typical ingredients such as celery, carrots, or wine.
3. I like to include non-traditional ingredients such as cumin.

Despite that – my personal take on Ragù alla Bolognese is pretty darn delicious, incredibly easy to make, and a lovely meal for any day of the week.

INGREDIENTS

• Ground Meat [ 1 Pound ] 
• Yellow Onion [ Diced – 1 Heaping Cup ]
• Tomato Paste [ 2 Tablespoons ]
• Canned Peeled Tomatoes [ Half of a Large Can // 14 ounces // 1.75 Cups ]
• Chicken Stock [ Half A Box (give or take) // 16 Ounces // 2 Cups ]
• Half & Half, Heavy Cream, or Milk [ 1/4 to 1/3 Cup ]
• Extra Virgin Olive Oil [ 1 Tablespoon ]
• Garlic [ 4 – 5 Cloves Finely Chopped or Grated ]
• Garlic Powder [ 1/2 Teaspoon ]
• Cumin [ 1/2 Teaspoon ]
• Crushed Red Pepper [ 1/4 Teaspoon ]
• Oregano [ Dried or Fresh // 1 Teaspoon ]
• Basil [ 4-8 Leaves ]
• Salt [ A Few Sprinkles – About 1/4 Teaspoon to Start ] 
• Fresh Ground Black Pepper [ A Few Turns of the Mill ]

TOOLS

• Cutting Board
• Sharp Knife
• Large Pan or Pot with Accompanying Lid
• Cooking Spoon
• Measuring Spoons

EXTRAS

• Your favorite pasta, polenta, or bread
• A glass of red wine

YIELD

This recipe serves 4 – 6 people if making pasta or polenta.

Step One

Have fun! 

Step Two

Add a splash of olive oil into your pan or pot.

I personally prefer to use a large sauté pan when making this recipe.

Step Three

Dice up your onion, and sauté over medium heat until they are translucent.

Step Four

Add your ground meat to the pan along with the cumin, oregano, garlic powder, crushed red pepper, black pepper, and salt.

Stir everything in with the onions, and allow the meat to brown over a medium high heat.

Step Five

While the meat is browning, mince up your garlic cloves.

Step Six

Once the protein has browned, lower the heat, and add in your tomato paste and fresh garlic.

Stir well to incorporate both of these ingredients into the meat, spices, and onions.

Step Seven

If necessary, deglaze your pan with a splash of chicken stock. You can also use a splash of water, a splash of wine, a splash of vegetable stock, or a splash of beef stock. Whatever floats your boat, my friends!

And for those who don’t already know – deglazing simply means to scrape up any stuck on caramelized bits of meat off the bottom of a pan with the assistance of liquid and heat.

Step Eight

Add your canned tomatoes into the pan. Break them up a bit with your cooking spoon while stirring them into the seasoned meat.

FUN FACT: Fresh tomatoes were always my go-to for this recipe, but I’ve been using canned San Marzano tomatoes for the past 3 years which makes preparing this meal so much simpler. Authentic San Marzanos are always canned during peak season when they are at their ripest which in turn results in the same tasting sauce any time of the year.

Step Nine

Once the tomatoes are nicely incorporated, pour in your chicken stock until the liquid covers the meat by about half an inch. You can use water or beef stock instead if you prefer.

At this point, you can also throw in a sprig of fresh basil to help flavor the ragù.

Step Ten

Bring the sauce to a boil, stir gently, reduce the heat to low, and cover with a lid.

Allow your Ragù alla Bolognese to simmer for at least 1 hour while stirring it every 20 or so minutes.

I typically cook mine for 90 minutes. Feel free to cook yours for longer, but please know that you will probably need to add more liquid.

Step Eleven

Once majority of the liquid in the pan has evaporated – remove the now wilted basil spring, and add in your dairy.

I almost always use half & half because it’s always in my fridge.

Give everything a good stir, and allow your sauce to cook for an additional 3-5 minutes over medium heat before turning off the stove.

Step Twelve

Last but not least – taste your ragù.

You will more than likely need to add a bit of salt which you should do a sprinkle at a time until the sauce is seasoned to your liking.

Step Thirteen

Boil up your favorite pasta until al dente, cook up some polenta, or toast up some fresh bread.

Step Fourteen

Pair your ragù with the carb of your choice 🙂 If making…

PASTA: Add your al dente noodles & some starchy cooking water directly into the pan of ragù. Stir gently over low heat until all of the meat sauce has enrobed all of the pasta. Turn off the stove, and serve up a plate. Top your pasta with a generous amount of your favorite parmesan, a sprinkle of fresh basil, a drizzle of extra virgin olive oil, and crushed red pepper if you enjoy a little heat.

POLENTA: Ladle a scoop of ragù over a warm bowl of polenta. Top everything with a generous amount of your favorite parm, fresh basil, a drizzle of extra virgin olive oil, and crushed red pepper if you enjoy a little heat.

BREAD: Dip your toasted bread into a bowl of ragù or make an open faced sandwich topped with a few dollops of bolognese, your favorite parm, fresh basil, a drizzle of extra virgin olive oil, and crushed red pepper if you enjoy a little heat.

Step Fifteen

Buon Appetito!

Happy Cooking!