Meat Sauce, Bolognese Style

Indulge in the rich and comforting flavors of Ragù, a classic Italian meat sauce that simmers to perfection, creating a luscious and hearty topping for your favorite pasta. This traditional recipe requires a bit of time and patience but rewards you with a sauce that is rich, flavorful, and absolutely worth the effort. As it gently cooks over a morning or afternoon, the combination of ground beef and pork, along with aromatic vegetables and bacon, melds together to create a robust and tantalizing sauce. The slow simmering process ensures that the flavors develop and intensify, resulting in a deeply satisfying sauce that pairs perfectly with a wide range of pasta shapes.

MAKES: A little more than 4 cups (enough for about 3 pounds pasta)

TIME: At least 3 hours, largely unattended

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/4 cup chopped bacon or pancetta
• 8 ounces lean ground beef
• 8 ounces lean ground pork (or use all beef)
• 3/4 cup dry white wine or juice from the tomatoes
• One 28- or 35-ounce can whole plum tomatoes, drained (reserve the juice if using it instead of wine)
• 1 cup beef or chicken stock
• Salt and freshly ground black pepper
• 1 cup cream, half-and-half, or milk
• Freshly grated Parmesan cheese (optional)

INSTRUCTIONS:

1. In a large, deep skillet or saucepan over medium-low heat, heat the olive oil. Add the chopped onion, carrot, celery, and bacon. Cook, stirring occasionally, until the vegetables are tender, which should take about 10 minutes.
2. Add the ground beef and ground pork to the pot. Cook, stirring and breaking up any clumps, until all traces of red are gone, approximately 5 minutes.
3. Pour in the dry white wine or the juice from the drained tomatoes, raising the heat a bit, and cook until most of the liquid is evaporated, about 5 minutes.
4. Crush the whole plum tomatoes with a fork or your hands and add them to the pot, along with the beef or chicken stock. Turn the heat to low and allow the sauce to simmer gently, stirring occasionally and breaking up any remaining clumps of meat or tomatoes. After about an hour, sprinkle the sauce with salt and freshly ground black pepper. Continue to cook for at least another hour until much of the liquid has evaporated and the sauce becomes thick and flavorful.
5. At this point, you may refrigerate the sauce for a day or two, or freeze it for several weeks. When you’re ready to proceed, reheat the sauce before moving to the next step.
6. Stir in the cream and cook for another 15 to 30 minutes, occasionally stirring until the sauce reaches a desired consistency. Taste and adjust the seasoning as needed.
7. Serve the Ragù immediately with any cooked pasta of your choice, passing grated Parmesan cheese at the table if desired.

TIPS:

• You can customize this Ragù by experimenting with different types of ground meat or adjusting the seasoning to suit your taste preferences. Feel free to add a pinch of red pepper flakes for a touch of heat or incorporate other herbs and spices for added complexity.
• Double or triple the recipe to make a larger batch and freeze the extra sauce for future use, making it a convenient and delicious staple in your kitchen.

This Ragù recipe captures the essence of classic Italian cooking, where patience and simplicity come together to create a mouthwatering sauce that elevates any pasta dish. The slow simmering process allows the flavors to blend harmoniously, resulting in a sauce that is both comforting and deeply satisfying. Whether you serve it over spaghetti, tagliatelle, or rigatoni, this Ragù is sure to become a beloved family favorite, bringing the warmth and heartiness of Italian cuisine to your dining table.