Ragu Bolognese
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 3tablespoons extra virgin olive oil
- 2carrots, chopped
- 2stalks celery, chopped
- ½medium onion, chopped
- 1pound lean ground beef
- ⅛ to ¼teaspoon nutmeg
- Salt
- 1cup whole milk
- ½beef bouillon cube, optional
- 1tablespoon tomato paste, diluted with ½ cup water
Nutritional analysis per serving (4 servings)
517 calories; 44 grams fat; 17 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 22 grams protein; 614 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy-bottomed deep pot, combine butter and olive oil. Place over low heat until butter has melted. Add carrots, celery and onion, and mix well. Saute until vegetables begin to soften, about 3 minutes.
- Step 2
Add beef, nutmeg and salt to taste. Stir well with a wooden spoon to break up meat. Cover pot, and allow to simmer until beef is lightly cooked but not browned, 3 to 5 minutes. Add milk, and cover. Cook over the lowest possible heat, stirring occasionally, until there is almost no liquid, about 45 minutes.
- Step 3
If using bouillon, dissolve it in tomato paste mixture. Add tomato paste to pot, stir well and continue cooking over very low heat for an additional 45 minutes. Serve over tagliatelle, tortellini or other pasta with grated Parmigiano-Reggiano.
Private Notes
Comments
We had this for dinner last night and it was delicious. We used half ground beef and half ground pork. We used tagliatelle noodles and cooked the pasta in chicken broth with saffron like they do in Bologna, Italy where this recipe originates. Since we used the tagliatelle noodle we did not need to use as much liquid as you need with other pasta so we used about 2-3 cups of broth and did not dilute it with water. It added a nice complexity to the flavor of the meal.
I've made this many times, usually in winter months, but it's good anytime. A different taste and quite rich in flavor, it's easy to put together.
I was surprised by how good this came out! I used a beef/pork/veal mix and will make it again for sure.
Yes to above and added shallot too. And really bumped up tomato paste and beef concentrate 3T
Bumped up beef concentrate 3T And tomato paste 3T And shallot
I was surprised by how good this came out! I used a beef/pork/veal mix and will make it again for sure.
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