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Rich Ragù Bolognese Sauce

There are many descriptors for this indulgent Rich Ragù Bolognese Sauce: velvety, rich, creamy and yes, delicate. The tomato flavor is subtle in this sauce and best served on egg noodles such as Tagliatelle or Pappardelle. These egg noodles are light in flavor and texture and lend itself quite well to this super decadent sauce.

Ragu Bolognese on plate side view

How to make the Best Rich RAGÙ BOLOGNESE Sauce

I make this sauce only for company or a special occasion. It’s a dish that in this household is reserved for days worthy of a treat or company. Friends of ours love this dish…it’s a dish I always make a double batch of so they have some to take home. I’ve been making this sauce for about 20 years. Nothing much has changed other than I add a Bay leaf when the whim strikes. Other than that I stick to the same repertoire.

Let’s dive in to this amazing Rich Ragù Bolognese Sauce!

The ingredient list is short but consistent: carrots, celery, onion, pancetta, ground beef and pork, white wine, chicken broth, heavy cream, salt and pepper.

I recommend the fattiest pancetta you can find. I often buy it in the deli section of my grocery store and have them slice it thick. This renders the most fat. If you can’t find pancetta, use thick cut bacon.

Chop up your pancetta and fry it on medium heat in a dutch oven. If your pancetta happens to be on the lean side, add some olive oil to it.

pancetta in dutch oven

Once all the fat is rendered, remove the bits of pancetta. Then add the chopped carrots, celery and onion. I typically sauté the veggies for about 5-10 minutes. Now this may seem like a ton of chopped vegetables, but I promise when it cooks down it all balances out.

carrots, celery and onion in dutch oven

Add the beef, pork, wine, broth, tomato paste, salt and pepper. Simmer for about 45 minutes. I check the mixture often to make sure it’s not sticking and to make sure the pieces of ground meat are small. If it starts to stick, add 1/4 cup of chicken broth at a time…just enough so it doesn’t stick.

Reginelle egg pasta

After about 45 minutes of cooking, check for salt. Add accordingly. Add cream and stir well and cook for about 2 more minutes.

What is the best pasta to serve RAGÙ on?

The best pasta is an egg noodle. My favorite is Reginelle. This sauce recipe is enough for 1lb of Pappardelle, Tagliatelle or Reginelle which is pictured. Add Parmesan Reggiano to taste and serve this gorgeous Rich Ragù Bolognese Sauce immediately.

Ragu Bolognese Sauce plated with Reginelle Noodles

NOTE: You can make this sauce ahead of time, but just add the heavy cream at the end of your reheat before serving. This sauce also freezes well. Another sauce marvel is our Quick and Easy Weeknight Pasta Sauce, easy to make and also freezer friendly.

All content and photographs ©Claudia’s Table and claudiastable.com

Ragu Bolognese Sauce plated with Reginelle Noodles

Rich Ragú Bolognese Sauce

Ana P @ Claudia’s Table
October 19, 2020
Dreamy, creamy rich Bolognese Sauce perfect for Sunday dinners.
4.84 from 6 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 288 kcal

Equipment

  • Dutch Oven
  • pot for pasta

Ingredients
  

  • 3 medium carrots peeled and chopped fine
  • 2 large celery stalks chopped fine
  • 1 large onion chopped fine
  • 3 oz pancetta or bacon chopped
  • 1 lb beef ground
  • 1/2 lb pork ground
  • 1/2 cup white wine dry
  • 1/2-3/4 cup chicken broth reserve extra in case you need it
  • 1 6 oz tomato paste
  • 1 tsp salt kosher
  • 1/2 tsp pepper
  • 1 cup heavy cream room tempature

Instructions
 

  • Chop the pancetta and fry it on medium heat in a dutch oven. If your pancetta happens to be on the lean side, add some olive oil to it.
  • Once all the fat is rendered, remove the bits of pancetta. Then add the chopped carrots, celery and onion.
  • Sauté the veggies for about 5-10 minutes.
  • Add the beef, pork, wine, broth, tomato paste, salt and pepper. Simmer for about 45 minutes. Check the mixture often to make sure it’s not sticking and to make sure the pieces of ground meat are small. If it starts to stick, add 1/4 cup of chicken broth at a time…just enough so it doesn’t stick.
  • After about 45 minutes of cooking, check for salt. Add accordingly.
  • Add cream and stir well and cook for about 2 more minutes. The sauce is enough for 1 lb of Pappardelle, Tagliatelle or Reginelle. Add Parmesan Reggiano to taste and serve immediately.
  • You can make this sauce ahead of time, but just add the heavy cream at the end of your reheat before serving. This sauce also freezes well.

Notes

This sauce is freezer friendly.

Nutrition

Serving: 1cupCalories: 288kcal

Nutritional information is calculated online and should be used as a guide.

Keyword bolognese, pasta sauce, sunday dinner

All content and photographs ©Claudia’s Table and claudiastable.com

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All content and photographs ©Claudia’s Table and claudiastable.com

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