Imagine a sauce so rich, so deeply flavored, that it transforms an ordinary lasagna into a culinary masterpiece that will transport your taste buds straight to the heart of Italy. Our legendary Ragu Bolognese is not just a sauce—it's a labor of love that takes classic Italian cooking to new heights. With a perfect blend of ground beef and pork, slow-simmered to perfection, this recipe is your ticket to creating a restaurant-worthy dish that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 cup milk
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- Finely chop the onion, carrots, and celery to create a classic Italian soffritto base for the sauce.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped vegetables and sauté until they become soft and translucent, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, being careful not to brown the garlic.
- Increase heat to medium-high and add ground beef and ground pork to the pot. Break the meat into small pieces using a wooden spoon and cook until it is fully browned and no pink remains.
- Pour in the red wine and allow it to simmer and reduce, scraping any browned bits from the bottom of the pot to develop deeper flavor, about 5 minutes.
- Add crushed tomatoes, dried oregano, and dried basil to the meat mixture. Stir to combine all ingredients thoroughly.
- Reduce heat to low and let the sauce simmer gently, partially covered, for approximately
- 5 to 2 hours. Stir occasionally to prevent sticking.
- During the last 30 minutes of cooking, add the milk to the sauce. This helps tenderize the meat and create a rich, creamy texture.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Allow the sauce to cool slightly before using in lasagna, or store in the refrigerator if preparing in advance.
Tips
- Take your time with the soffritto (chopped vegetables) - the finer you chop, the more evenly they'll melt into the sauce.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- The secret to an authentic Bolognese is low and slow cooking. Don't rush the simmering process!
- Use full-fat milk for a richer, creamier texture.
- For an even more intense flavor, consider using a mix of ground meats like beef, pork, and veal.
- Let the sauce cool slightly before assembling your lasagna to prevent soggy layers.
- This sauce freezes beautifully, so make a double batch and save some for later!
- If the sauce becomes too thick during cooking, add a little water or beef broth to maintain the right consistency.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 11g
Cholesterol: 120mg
