"This is the real deal, an authentic recipe for a meat sauce." — Mike Oxsolong
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extra virgin olive oil
finely chopped pancetta bacon
Excellent sauce, but I definitely omitted the butter and cut the olive oil in half! Otherwise you're looking at one greasy sauce.... I minced the carrot, celery and onion by giving it a whirl in a mini food processor and then sauteeing it all in the olive oil along with some minced garlic. I sauteed the beef, pork, veal (1 lb. each) and pancetta separately draining the grease. I then added that to the veggies. I then added 1 & 1/2 cups of beef broth, 1/2 cup of red wine, and a few splashes of balsamic and let that reduce (it takes a while). Plus, if you want it to look like the picture, I had to add a cup of half and half along with 2 & 1/2 cups of "personally prepared" tomato sauce and 6 oz. of tomato paste. You may also want to add some spices if you're using plain tomato sauce. I was liberal with the garlic and also added some salt and a bit of sugar to cut the acidity of the tomatoes. You really have to play with this a bit to get the desired flavor you want and it definitely needs to simmer for at lest 3 hours. But, when it's done - it's fabulous! We served it over penne pasta with a side of garlic bread and had plenty of leftovers!
I would've given it a 5 because it was great. But only after my changes. How can there not be any seasonings added. Is this a given? I'm glad I tasted it before I let it simmer for 2.5 hrs. Taste it before you simmer it. I added 4 cloves of garlic (next time I will add it with the onion). I also added salt and pepper to taste. Each time I stirred it it started tasting a little better, so I kept adding seasonings. I also added 2 bay leaves when I added the milk. I'm not a big pork person, so I bought whole pieces instead of ground. I cut it up into little pieces. (obviously next time I will buy ground!). I also cut the butter and oil in half, as other people suggested. The meat has it's own oil. But it turned out really tasty. Even better after I let it simmer. Take my advice and taste it, that way you can add the seasonings before you let it simmer. If you add it after, it won't be as good.
While I agree with most everything in this recipe, if you are going to take this much time (as you should) to make a good ragu, you should reduce the meat several times with infusions of broth, balsamic vinegar, wine. Otherwise, he is right, real deal.
Worked in an Italian restaurant for years and this Bolognese is light years ahead of the one we made. Next time, I will probably saute the pancetta, then the vegetables and finally the meats, draining them off as to get the full effect of the butter and the milk. I also will use vension as it is readily available to me. Mike, thanks for sharing this great recipe!
This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast, authentic tasting, meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my favorite jar sauce and serve over pasta. I follow the recipe to the letter, mmmmm good!
Really very, very good. I followed one reviewer and added balsamic vinegar. A keeper.
This is a great sauce. Doubled the recipe and used it to make lasagna, a little pricey but worth it. I love to cook and I will definitely make this again.
I halved the recipe and wish I hadn't so I had more leftovers! Delicious and exactly what I was looking for. I did change a few things per other suggestions. I only used beef (that's all I had) and infused the meat/veggie mix with about a tablespoon of balsamic vinegar, white wine, a little beef broth and the milk. I let that boil down and then added the tomato sauce and the rest of the broth. Definitely let it simmer the amount of time given. Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 567
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