Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom's version
Prep time
Cook time
Total time
My mom's Bolognese sauce. Easy to make, just 4 steps!
Author: Ilaria's Perfect Recipes
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)
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
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;
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!);
Add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
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/