Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom's version
 
Prep time
Cook time
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My mom's Bolognese sauce. Easy to make, just 4 steps!
Author:
Cuisine: Italian
Serves: 8
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1½ cups onion, 75 grams or 2.60 ounces or ¾ cup ounces celery, 75 grams or 2.60 ounces or ¾ cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus ½ cup of stock or water plus one bouillon cube)
  • 2 garlic cloves
  • 1 bay leaf
Instructions
  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. Add the meat, breaking it up with a fork, cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. Add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
  4. Add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1½ hours).
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/ragu-bolognese-sauce/