Nonna’s Bolognese Ragu

     Bolognese ragu the type of sauce you want to have on a cold winter evening when you crave Italian from your favorite local restaurant, but you’ve already opened a Barolo and changed into loungewear. 

     If you plan ahead, that craving can totally be met without a lot of fuss. Who needs to go out? Light a fire. Put Frank on the turntable and relax. Cook a little polenta or pasta, toss a few greens with a light vinaigrette and warm up this decadent sauce you made on your day off. (Look at how clever you are!)

     It’s one of my all time favorite things to make ahead… the results are always rewarding. Here’s the how:

Ingredients 

3 pounds, pot roast, cut into big chunks or lean stew beef

1pound boneless Pork chops, chunked or lean pork stew meat

Olive oil, if needed

Pinch or two, red pepper flakes (RPF)

1 large Onion, chopped

3 whole stalks celery, diced

3 large carrots, diced

4-5 large cloves Garlic, minced

Small can tomato paste

1/2 bottle red wine

3 large cans, (28 oz.) Whole San Marzano DOC tomatoes, puréed or hand torn 

Fresh basil leaves

2 bay leaves

Dried Italian seasoning

Worcestershire sauce, a dash or two

Pinch of sugar

BTB mushroom base, 1 tsp. 

Method:

Brown meat in deep pot. It doesn’t need to be cooked through. You simply want to sear the outside to lock in the juices and create more roasted meat flavor. Remove to a plate. If not a lot of rendered fat, add a bit of olive oil. Toss in RPF, onion, carrot. Let sauté for a few minutes. Stir around to prevent scorching. My favorite spoon for all of this is a huge, old wooden one I’ve had forever. The sound of metal on metal isn’t for me. 

Next, add celery and garlic. Allow to become soft and translucent. Move veg to one side and add a little more olive oil. Put tomato paste in the oil and cook until it turns a nice, deep burgundy color. Mix with veggies. Add wine and stir. Scrape off the yummy brown bits stuck to bottom of pan with said wooden spoon. Please! No browned bits left behind! That’s where the flavor lives. 

Pour in tomatoes. Add meat and juices back in. Add seasonings, Worcestershire sauce, sugar, Better Than Bullion mushroom base, then taste. (The caramel in the Worcestershire and sugar will smooth the blatant tomato-y taste and the mushroom base deepens the flavor. If you can’t find mushroom base, beef will do.)

Top ingredients in pot with a little water if meat isn’t covered by sauce or if it seems too thick. (You can rinse your tomato cans and pour a bit of water into the pot.) 

Simmer on low for a few hours until meat is tender and soft. Check the seasonings a couple of times and stir occasionally… don’t let the bottom burn. I always have a couple of teaspoons nearby to taste the progress. Don’t be afraid to add a pinch or two more of salt. All of those tomatoes and veggies may need it.

If you are able, make the sauce a day or two before serving. The flavors will be friendly with each other by serving time and the sauce will have an even denser, richer profile. 

Notes:

*Depending on preference traditionally, several meats can be used. Veal is good to add to the above. Game can also be in the mix. 

*I’ve used short ribs before and they’re decadent, but beware of the fat… you’ll need to allow sauce to chill and remove the solid fat before warming and serving. 

*The best version of this sauce I have made employed beef, pork and short ribs together. It is a lovely special occasion dish. (I served it over rich, thick Parmesan polenta.)

*This sauce is used to make Northern Italy style Bolognese Lasagna which has a bechamel layer instead of ricotta. It is also often served with wide pappardelle noodles.

*Parmesan polenta topped with bolognese is the bomb! And a good gluten free option.

*serve with Green veggies and/or a salad and bread to mop up sauce.

*Buy the whole Italian San Marzano tomatoes if possible. (They have fewer seeds so they’re less acidic which makes sauce bitter.) 

*If you don’t want to tear the tomatoes by hand, toss them one can at a time into your food processor and pulse 3-4 times. Repeat with remaining cans. (I’ve taught my granddaughters to tear up the tomatoes for me. They love it!)

*This sauce does take a little while to make but freezes well. I make a large amount and freeze the excess for future meals.