An Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
This wonderful slow simmered meat sauce that has so many uses, pastas, braises, soups and much more. I used leftover sauce for another inspired main dish my easy Lasagna. This sauce freezes very well, I ladle it into a large muffin tin and freeze so I can use one or two individual sauces as needed. There are optional ingredients listed which you can use or eliminate. Either with or without these ingredients the sauce is just as delicious. Expressing Your Love Through Food!
INGREDIENTS
4 oz Pancetta chopped
1 lb Meatloaf Mix (Veal, Pork, Beef)
1 lb Chopped Beef
Olive oil
1 large onion chopped
2 large carrots chopped
2 stalks of celery
4 garlic cloves
2 tablespoons of tomato paste
10 cups of home made tomato sauce or 3 (28oz) cans San Marzano Italian Plum Tomatoes
4 sprigs fresh basil (you can substitute 1teaspoon dried)
2-3 sprigs fresh oregano (you can substitute 1 teaspoon dried)
1 sprig fresh rosemary (if using dried use just a pinch)
2 beef bullion cube
1 cup water if sauce is too thick
1 teaspoon Salt
1 teaspoon fresh ground Pepper
Optional Red pepper flakes - a sprinkle (more if you like it spicy)
INSTRUCTIONS
Place onions, carrots, celery and garlic in a food processor and pulse until finely chopped. Do not over process or you will end up with a paste. Alternatively you can finely chop the vegetables.
Heat olive oil in an stock pot or dutch oven over medium heat add soffritto of onions, carrots, celery and garlic and sauté for a few minutes until tender and fragrant. Add pancetta, meatloaf mix and ground beef. Cook until meat is no longer pink.
Add the tomato paste and anchovy if using and cook for a minute to release the flavor.
Add the tomatoes. If using canned whole tomatoes, crush the whole tomatoes by squeezing them with your hand, this keeps some of the tomatoes "chunky". Add the spices, bouillon cube, water, salt and pepper and increase heat to bring to a slight boil. Once you reach a slight boil reduce to a simmer. Taste and adjust seasoning as needed. Simmer for 2-3+ hours.
(Note: You can always add more seasoning in you can't take it out.)
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