Ragù Bolognese
Shared by: Rita Visca
This Ragù Bolognese recipe is one of the best around. A true homemade classic. Simple and delicious. No one turns down a hearty pork tomato sauce for pasta or to enjoy with fresh baked bread. This is a meal for the Italian in all of us!
Prepping Time:
25 minutes
Cooking Time:
2 hours, 15 minutes
# of Servings:
Serves 6-8
Prepping Time:
25 minutes
Cooking Time:
2 hours, 15 minutes
# of Servings:
Serves 6-8
Ingredients:
- 1/4 cup (60 mL) diced Ontario pancetta or guanciale
- 1 1/4 lb (600 g) ground Ontario pork
- 1/4 cup (60 mL) each extra virgin olive oil and butter
- 3 large carrots, diced
- 2 celery ribs, diced
- 1 large onion, diced
- 2 tsp (10 mL) salt, divided
- 1 cup (250 mL) dry red wine
- 5 tbsp (75 mL) tomato paste
- 1 jar (700 mL) strained tomatoes (passata)
- 1 1/2 cups (375 mL) beef or chicken broth
- 2 bay leaves
- 1 pkg (500 g) spaghetti
- Fresh grated Parmigiano Reggiano cheese (optional)
Cooking instructions:
- In a large Dutch oven, cook pancetta with oil and butter over medium heat until golden. Stir in carrots, celery, onion and 1 tsp (5 mL) of the salt. Cook, stirring for about 5 minutes or until softened. Stir in pork, breaking up with a spoon and cook until pork is no longer pink.
- Add wine and bring to a boil. Cook, stirring for about 2 minutes or until wine is reduced. Stir in tomato paste to coat well. Add tomatoes, broth, bay leaves and remaining salt; bring to a boil, stirring frequently. Reduce heat and simmer, covered for about 2 hours, stirring occasionally until thickened. Remove bay leaves and adjust salt if necessary.
- Meanwhile, in a large pot of boiling salted water, cook spaghetti for about 10 minutes or until al dente. Drain well and toss with sauce. Serve sprinkled with cheese if desired.
Mother, grandmother, entrepreneur and self-confessed foodie, Rita’s creativity in the kitchen has earned her accolades from family and friends, and a place of honour in her family’s celebrated line of cooks.
Nutritional Information
The following nutritionals are based on one (1) serving:
Calories: 600
Protein: 25g
Sugar: 10g
Fat: 26g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 1070mg
Calcium: 50mg
Carbohydrates: 59g
Fibre: 6g
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Ragù Bolognese
This Ragù Bolognese recipe is one of the best around. A true homemade classic. Simple and delicious. No one turns down a hearty pork tomato sauce for pasta or to enjoy with fresh baked bread. This is a meal for the Italian in all of us!
Servings: 6 people
Calories: 600kcal
Ingredients
- ¼ cup diced Ontario pancetta or guanciale (60 mL)
- 1 ¼ lb ground Ontario pork (600 g)
- ¼ cup EACH extra virgin olive oiland butter (60 mL)
- 3 large carrots, diced
- 2 celery ribs, diced
- 1 large onion, diced
- 2 tsp salt, divided (10 mL)
- 1 cup dry red wine (250 mL)
- 5 tbsp tomato paste (75 mL)
- 1 jar strained tomatoes (passata) (700 mL)
- 1 ½ cups high-quality beef or chicken broth (375 mL)
- 2 bay leaves
- 1 package spaghetti (500 g)
- Fresh grated Parmigiano Reggiano cheese (to your liking)
Instructions
- In a large Dutch oven, cook pancetta with oil and butterover medium heat until golden. Stir in carrots, celery, onion and 1 tsp (5 mL)of the salt. Cook, stirring for about 5 minutes or until softened. Stir inpork, breaking up with a spoon and cook until pork is no longer pink.
- Add wine and bring to a boil. Cook, stirring for about 2 minutes or until wine is reduced. Stir in tomato paste to coat well. Add tomatoes, broth, bay leaves and remaining salt; bring to a boil, stirring frequently. Reduce heat and simmer, covered for about 2 hours, stirring occasionally until thickened. Remove bay leaves and adjust salt if necessary.
- Meanwhile, in a large pot of boiling salted water, cook spaghetti for about 10 minutes or until al dente. Drain well and toss with sauce. Serve sprinkled with cheese if desired.