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Classic Weekend Ragu Bolognese Recipe Easy Slow-Simmered Richness

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A slow-simmered, rich and hearty ragu bolognese made with simple ingredients, perfect for weekend cooking and comforting family dinners.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 blend recommended)
  • 1 cup finely diced carrots
  • 1 cup finely diced celery stalks
  • 1 cup finely chopped yellow onion
  • 3 garlic cloves, minced
  • 28 oz (800 g) canned whole peeled tomatoes, crushed by hand
  • 2 tbsp tomato paste
  • 1 cup (240 ml) dry white or red wine (or beef broth as substitute)
  • 1/2 cup (120 ml) milk or heavy cream
  • 2 tbsp olive oil
  • 1 fresh thyme sprig
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Optional: Parmesan rind (remove before serving)
  • Optional: Pinch of nutmeg

Instructions

  1. Heat 2 tablespoons of olive oil over medium heat in a Dutch oven.
  2. Add finely diced onions, carrots, and celery (about 1 cup each). Stir occasionally and cook for 8-10 minutes until softened and fragrant but not browned.
  3. Stir in 3 minced garlic cloves and cook for another 1-2 minutes until aromatic, avoiding burning the garlic.
  4. Increase heat to medium-high and add 1 pound (450 g) of ground beef. Break it up and cook until browned all over, about 6-8 minutes. Drain excess fat if needed, leaving a little for flavor.
  5. Pour in 1 cup (240 ml) of dry white or red wine, scraping the bottom of the pot to lift browned bits. Simmer for 3-4 minutes until slightly reduced.
  6. Stir in 2 tablespoons tomato paste and cook for 2 minutes to deepen flavor.
  7. Add crushed canned tomatoes and mix well.
  8. Toss in a fresh thyme sprig, 1 bay leaf, and parmesan rind if using. Season with salt, pepper, and a pinch of nutmeg if desired.
  9. Reduce heat to low and simmer gently, uncovered or partially covered, for 2 to 3 hours. Stir every 20-30 minutes to prevent sticking.
  10. About 15 minutes before serving, stir in 1/2 cup (120 ml) of milk or heavy cream. Remove thyme, bay leaf, and parmesan rind before serving.
  11. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed.
  12. Serve over your favorite pasta and top with freshly grated Parmesan and chopped parsley.

Notes

If sauce gets too thick, add a splash of broth or water during simmering to loosen it. Crush canned tomatoes by hand for rustic texture. Patience is key—slow simmering develops deep flavor. Brown meat in batches if needed to avoid overcrowding. Milk or cream added near the end softens acidity and adds silkiness. Wine adds complexity but can be substituted with beef broth plus vinegar if needed.

Nutrition

Keywords: ragu, bolognese, slow simmered sauce, classic Italian sauce, weekend cooking, comfort food, pasta sauce

Find it online: https://fuzzyforker.com/classic-weekend-ragu-bolognese-recipe-easy-slow-simmered-richness/