Vero Ragù alla Bolognese by @federicofusca

3h20
Medium

6 servings

🥩

400 g

Beef

🐖

300 g

Pork

🥓

150 g

Pork Pancetta

🧅

1 medium

Onion

🥬

3 stalks

Celery

🥕

2 medium

Carrot

🫒

30 ml

Extra Virgin Olive Oil

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🥛

250 ml

Milk

🍷

500 ml

Red Wine

🍅

120 g

Tomato Paste

🍅

300 g

Tomato Passata

Preparation Steps

  1. Step 1/17

    Finely dice the onion, 3 celery stalks, and 2 carrots.

    onion
    celery stalk
    carrot
    🔪chef's knife
    🪵cutting board

  2. Step 2/17

    Heat 2 tbsp extra virgin olive oil in a large heavy pot over medium heat.

    extra virgin olive oil
    🥄measuring spoons
    🥄wooden spoon

  3. Step 3/17

    Add the diced onion, celery, and carrots to the hot oil.

    onion
    celery stalk
    carrot
    🥄wooden spoon

  4. Step 4/17

    Cook the vegetables for 8 minutes until softened, stirring frequently.

    🥄wooden spoon

  5. Step 5/17

    Add 150 g pork pancetta to the pot.

    pork pancetta
    🥄wooden spoon

  6. Step 6/17

    Cook the pancetta for 5 minutes until its fat renders.

    🥄wooden spoon

  7. Step 7/17

    Add 400 g beef pulp and 300 g pork pulp to the pot.

    beef pulp
    pork pulp
    🥄wooden spoon

  8. Step 8/17

    Break up and brown the meat for 10 minutes until no pink pieces remain.

    🥄wooden spoon

  9. Step 9/17

    Pour 500 ml red wine into the pot.

    red wine
    🧪measuring jug
    🥄wooden spoon

  10. Step 10/17

    Simmer for 10 minutes until most of the wine has evaporated.

    🥄wooden spoon

  11. Step 11/17

    Stir 120 g tomato paste into the browned meat mixture.

    tomato paste
    🥄wooden spoon

  12. Step 12/17

    Add 300 g tomato passata and stir until the sauce is uniform.

    tomato passata
    🥄wooden spoon

  13. Step 13/17

    Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper.

    salt
    black pepper
    🥄measuring spoons
    🥄wooden spoon

  14. Step 14/17

    Bring the ragù to a gentle simmer over low heat.

    🥄wooden spoon

  15. Step 15/17

    Cook uncovered for 150 minutes, stirring occasionally to prevent sticking.

    🥄wooden spoon

  16. Step 16/17

    Pour in 250 ml whole milk during the final 30 minutes of cooking.

    whole milk
    🧪measuring jug
    🥄wooden spoon

  17. Step 17/17

    Simmer for 30 minutes until the ragù is thick, glossy, and tender.

    🥄wooden spoon

Composition

Ingredients

Types

Meat, Cured Meat, Vegetables, Oil, Seasoning, Alcohol, Tomato Product

Ingredients

Beef, Pork, Pork pancetta, Onion, Celery, Carrot, Extra virgin olive oil, Salt, Pepper, Milk, Red wine, Tomato paste, Tomato passata

Allergens

Sulfites

Dietetics

Dietary regimen

High-Protein, Low-Carbohydrate, Gluten-Free

Calories

505 kcal

Macro nutrients

Protein: 31g, Fat: 29g, Saturated Fat: 10g, Carbohydrates: 22g, Fiber: 4g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 145mg, Iron: 5.2mg, Potassium: 980mg, Sodium: 780mg, Zinc: 6.8mg

Vitamins

Vitamin A: 520µg RAE, Vitamin C: 16mg, Vitamin B12: 2.7µg, Folate: 52µg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring jug, measuring spoons

Appliances

stovetop

Type

Type

Type Of Dish

Sauce, Main Course

Occasions

Family Dinner, Sunday Lunch, Comfort Food, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Emilian, Bolognese

Geographic

Italy, Bologna

Various

Aspect

Texture

Thick, Chunky, Tender, Velvety

Flavors

Savory, Rich, Meaty, Tomato, Wine-infused, Umami, Slightly Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C / 90°F), fridge : 3 to 4 days (Cool rapidly before refrigerating,Store in an airtight container at or below 4°C / 40°F), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Freeze after cooling completely)