Ragù Alla Bolognese
This hearty and flavorful recipe combines a rich and creamy Béchamel sauce with a meaty Ragù sauce, resulting in a comforting and satisfying dish that is sure to please your taste buds. The Béchamel adds a velvety texture while the Ragù delivers a robust flavor profile, making this dish a perfect choice for a cozy meal at home. Follow along to create this delicious pasta dish that will leave you feeling warm and content.
— Constant Cookbook
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 2/3 cups milk
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 medium onion, minced
- 3 medium stalk celery with leaves, minced
- 3 small carrot, minced
- 10 ounces ground pork
- 10 oz ounces ground beef
- 2 ounce thinly sliced Prosciutto, chopped
- 2/3 cup dry red wine
- 1 1/2 cups chicken stock
- 2 cups milk
- 3 cups canned plum tomatoes, drained
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 2/3 cups milk
- Salt and freshly ground pepper to taste
- Freshly grated nutmeg to taste
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 medium onion, minced
- 3 medium stalk celery with leaves, minced
- 3 small carrot, minced
- 10 ounces ground pork
- 10 oz ounces ground beef
- 2 ounce thinly sliced Prosciutto, chopped
- 2/3 cup dry red wine
- 1 1/2 cups chicken stock
- 2 cups milk
- 3 cups canned plum tomatoes, drained
- Salt and freshly ground black pepper to taste
Instructions
- For the Béchamel
- In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated parm. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
- For the Ragù
- Heat the olive oil in a 12 inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes. Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the meat into the pan and slowly brown over medium heat, breaking up with a wooden spoon. Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.
- Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles. Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper
- Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon until fully combined. Add the cooked fresh pasta and stir to combine.
Nutrition
- Calories: 854 kcal
- Carbohydrate Content: 54 g
- Protein Content: 36 g
- Fat Content: 54 g
- Saturated Fat Content: 23 g
- Trans Fat Content: 1 g
- Cholesterol Content: 139 mg
- Sodium Content: 767 mg
- Fiber Content: 6 g
- Sugar Content: 16 g
- Unsaturated Fat Content: 25 g
- Serving Size: 1 serving
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