Beef ragu is a classic Italian dish that has a rich history. The word ‘ragu’ comes from the French term ‘ragoût’ which means to stew. The first version of ragu was first introduced in Italy during the Bourbon Age (1737 – 1859). Over time, ragu gradually spread throughout Italy – with each region producing their own take of it such as Ragù alla Bolognese from Bologna, Italy.

The ingredients for Ragù alla Bolognese usually includes meat (beef, pork or mixed), vegetables (onions, carrot and celery), wine, and milk or heavy cream. The ingredients are then simmered for an extended period of time for the meat to tenderise and for rich flavours to develop. The Ragù alla Bolognese is usually served with tagliatelle. Ragù alla Bolognese is one popular version of ragu amongst the other regional variations in Italy as each variation reflects the local ingredients and traditions. Today, Ragù alla Bolognese remains a beloved and comforting dish that continues to be enjoyed around the world.

INSIGHTS

As mentioned, traditionally Ragù alla Bolognese is usually by simmering the meat over an extended period of time. However, this version here is not an authentic version of Ragù alla Bolognese but it is a way quicker and equally delicious version. This version of Ragù alla Bolognese is perfect for when you are craving for something comforting. Seriously, thinking about it is making me want to whip it up for dinner again ASAP!

TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

Wine

Usually, red wine would be the first preference to use when making a dish such as Ragù alla Bolognese as red wine is best paired with red meat and the bold and robust flavours of red wine can complement and enhance the depth of these meaty sauces. Nevertheless, white wine is perfectly fine as well to use when making Ragù alla Bolognese as the acidity and subtle fruity notes of white wine can enhance the overall taste of the dish without overpowering the other ingredients. If you don’t consume wine, omit the wine.

STEPS ON MAKING QUICK RAGÚ ALLA BOLOGNESE

Start by preparing the vegetables. Peel the onion and cut it into cubes, then set it aside. Next, slice the celery stalks into 1 cm pieces. Also, peel the carrot and cube it. Set aside the celery pieces and the cubed carrots aside.

In a Dutch oven, melt the butter and add the oil over medium heat. Add the cubed onions and sauté them for about 2 minutes. Add the garlic and sauté for an additional 30 seconds. Next, add the prepared vegetables into the mix and cook for an additional 2 minutes.

Add the minced meat and cook until it’s uniformly browned. Pour in the white wine and continue to cook until the mixture thickens up. After that, add the passata, beef stock cube, and whole milk. Mix the ingredients until they are well incorporated.

Then, add the bay leaf, dried thyme, dried oregano, and salt. Mix everything once again and allow it to cook for approximately 6 minutes or until the ragù thickens. In the case that your store-bought passata imparts excessive sourness, add 1 teaspoon of white sugar.

Serve Ragù alla Bolognese over a warm bed of tagliatelle.

STORAGE

You can store the remaining sauce, without the tagliatelle, in an airtight glass container in the fridge for up to 2 days. When you’re ready to enjoy it again, simply heat it over medium heat in a casserole pan until it’s hot.