The Ultimate Autumnal Dish: Bolognese Ragù
The ultimate autumnal comfort food – the classic Bolognese ragù. It’s rich, hearty, and slow-cooked to perfection for a cozy night in with the family.
Who doesn’t love a delicious classic Bolognese ragù — I know I do and so does my family.
Long ago before the joys of parenthood, Kenz and I often took weekend jaunts around various European cities. One of our favourite foodie destinations is the Italian city of Bologna, right in the heart of Emilia Romagna region. The region is home of the famous Parma Ham, Parmesan cheese, and Balsamic Vinegar of Modena. Bologna is, of course, the birthplace of the beloved Bolognese ragù. Every time I make this dish, I reminisce of our long weekend trip to Bologna eating our weight in tagliatelle al ragù, mortadella, and tortellini in brodo.
Low and Slow is Key
With the temperature dropping, this classic Bolognese ragù is the perfect autumnal dish for a hearty family meal. It requires only a few basic ingredients but the end result is simply amazing. Simmering low and slow for at least 3 hours is key for all the flavours to come together and the meat softens to a silky texture. Three hours sounds like a long time especially for busy parents, but not to worry. After sauteing the vegetables and browning the meat, it’s all hand-off cooking over low heat for a gentle simmer so you have time to play with the kiddos before supper.
All authentic Italian ragù starts with soffritto, the Italian equivalent to the French mirepoix – the trio of vegetables: onion, celery, and carrots – for the wonderfully aromatic base. The classic Bolognese ragù uses no tomatoes other than some tomato paste for colour. It’s all about the liquid broth consisting of beef stock, milk, and some white wine. This liquid will simmer down slowly over low heat.
Ribbon Pasta is Best
This rich meaty sauce is best served with a thicker ribbon pasta such as tagliatelle, fettuccine or pappardelle cooked al dente. Typically, I always save a cup of pasta water, but in this case, there is no need. The Italian way of combining pasta and sauce is in the pot so that pasta is coated evenly instead of topping the sauce on top of the pasta.
Garnish with extra parmesan cheese and some chopped parsley for the ultimate autumnal comfort food. Pair this classic Bolognese ragù with a full-bodied Italian red. And if you still have room, a tiramisu makes for a perfect dessert.
Happy autumnal eating!
Classic Bolognese Ragù
Ingredients
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 1/2 cups finely chopped yellow or red onion
- 2/3 cup peeled and finely chopped carrot
- 1/2 cup finely chopped celery
- 1 lb. ground beef
- 1 cup white wine
- 3 Tbs. tomato paste
- 1 tsp. salt
- 1 tsp. ground pepper
- 1/2 tsp. ground nutmeg
- 4 cups beef broth warm
- 1 cup double cream or milk
- 1 lb. fresh pappardelle or thick ribbon pasta
- 1/4 cup shredded Parmesan cheese
Instructions
- In a large dutch oven over medium heat, melt the butter with the oil. Add the onion, carrot and celery and sauté until lightly coloured, about 15 minutes.
- Add the beef and cook, stirring often, until browned, about 10 minutes.
- Add the wine and cook until evaporated, 8 to 10 minutes.
- Stir in the tomato paste, then add the salt, pepper, nutmeg, beef broth and milk or double cream.
- Bring to a boil, cover partially, reduce the heat to low and simmer gently, stirring from time to time, until the flavors are fully blended, about 3 hours.
- Taste and adjust the seasonings.
- To make the pasta, bring a large pot three-fourths full of salted water to a boil.
- Add the pappardelle, stir well and cook until al dente. Drain.
- Add the sauce to the pasta and toss well.
- Garnish with Parmesan cheese.
Notes
