I have made many Ragus and found this is the very best one, probably as close to a ragu an Italian-American Grandma would make and since the fall is full of beef and pork around our farm, it is a perfect way to have a lazy Sunday meal or some meal prep for later in the week. For years we made this one which was inspired by Jamie Oliver and it is great, but this one might be a touch closer to the Italian-American tradition.
Ragu Alla Bolognese
- 5 T olive oil
- 1 large carrot, diced
- 1/4 large onion, diced
- 1 stalk celery, diced
- 2 slices pancetta (bacon OK as well)
- 1 pound ground beef
- 1 pound ground pork
- 1/4 t ground nutmeg
- salt and pepper (to taste)
- 1 cup red or white wine
- 2 Tbsp tomato paste
- 28 oz can of whole tomatoes, crushed tomatoes (by hand)
Add olive oil to your dutch oven and then add the pancetta. Cook for a few minutes and then add the carrot, onion, and celery and cook that for a few minutes. Then add the ground beef and pork and cook for several minutes. It should be fairly wet at this point. Add the nutmeg, salt and pepper and then the wine. Cook for a few minutes and then add the tomato paste and stir that in well. Add the tomatoes and get whole mixture to a slight boil, turn down heat to simmer for several hours (over 2 ideally but at the gentlest of simmers, can literally go all day). The consistency you want is thick, maroon-like meat sauce. Serve with your favorite pasta and lots of parm or pecorino.
Make a double batch and use one and save one. Serve with manicotti, spaghetti, over any baked pasta dish or simmer Italian sausages in and serve together.
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