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Classic Ragu Bolognese

Classic Ragu Bolognese recipe image
This authentic Classic Ragu Bolognese transforms simple ingredients into a luxurious, hearty masterpiece. Unlike quick tomato sauces, this version relies on a slow braise of skirt steak or chuck, rendered salt pork, and a finely diced soffritto of carrots, celery, and onions. The meat is gently simmered in water and finished with a splash of heavy cream, which lends a subtle silkiness and balances the acidity. The result is a deeply flavorful, thick sauce with a complex umami profile that clings beautifully to pasta. It is the ultimate comfort food, perfect for cozy weekend dinners or holiday gatherings where you want to impress guests with traditional Italian home cooking. The low-and-slow cooking method ensures the meat is fall-apart tender, creating a sauce that tastes even better the next day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1133.7
Description
This authentic Classic Ragu Bolognese transforms simple ingredients into a luxurious, hearty masterpiece. Unlike quick tomato sauces, this version relies on a slow braise of skirt steak or chuck, rendered salt pork, and a finely diced soffritto of carrots, celery, and onions. The meat is gently simmered in water and finished with a splash of heavy cream, which lends a subtle silkiness and balances the acidity. The result is a deeply flavorful, thick sauce with a complex umami profile that clings beautifully to pasta. It is the ultimate comfort food, perfect for cozy weekend dinners or holiday gatherings where you want to impress guests with traditional Italian home cooking. The low-and-slow cooking method ensures the meat is fall-apart tender, creating a sauce that tastes even better the next day.
Ingredients
  • 1/2 cup Heavy cream
  • 10 ounce Salt pork lean; small dice
  • 1 quart ;Water
  • 1 cup Carrot; diced (1/8")
  • 2/3 cup Celery; diced
  • 1/2 cup Onion; diced
  • 1 1/4 pound Skirt steak or chuck blade
Directions
  1. 1
    Cut the skirt steak or chuck blade into small, uniform cubes, roughly 1/2 inch in size.
  2. 2
    Place a large, heavy-bottomed Dutch oven or saucepan over medium heat.
  3. 3
    Add the diced salt pork to the pot and render slowly until the fat is liquid and the pieces are crisp and golden, about 5-7 minutes.
  4. 4
    Add the diced onion, carrot, and celery to the rendered fat. Saut&# 195;©, stirring frequently, until the vegetables are soft and translucent, about 8 minutes.
  5. 5
    Increase the heat to medium-high and add the cubed meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides.
  6. 6
    Pour in the water, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  7. 7
    Bring the mixture to a gentle simmer, then reduce the heat to low. Partially cover the pot with a lid.
  8. 8
    Simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is very tender and the sauce has thickened and reduced.
  9. 9
    Stir in the heavy cream and let it heat through for 2-3 minutes to combine.
  10. 10
    Taste and adjust seasoning with salt and black pepper if desired. Serve hot over cooked pasta.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1133.7kcal
% Daily Value *
Total Fat 68.7g106%
Saturated Fat 28.6g144%
Cholesterol 349.3mg117%
Sodium 316.8mg14%
Total Carbohydrate 10.7g4%
Dietary Fiber 2.8g12%
Sugars 5.3g
Protein 110.4g221%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bolognese, ragu, italian, meat sauce, skirt steak, chuck, salt pork, slow cooked, comfort food, pasta sauce, traditional, savory, heavy cream, soffritto, family dinner, meaty, rich, homemade, beef, pork, vegetables
Read it online: https://www.chefs-mate.com/recipe/classic-ragu-bolognese/