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.
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.
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.
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.
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 which is pictured. Add Parmesan Reggiano to taste and serve this gorgeous Rich Ragù Bolognese Sauce immediately.
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
Rich Ragú Bolognese Sauce
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
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
All content and photographs ©Claudia’s Table and claudiastable.com
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