Basic Ragù Bolognese
- ⏱ 3 hours 55 minutes
- Medium
- Serves 16
- 👥 2-cook recipe
A rich, slow-simmered ragù made with ground meat, aromatic vegetables, wine, broth, and cream.
Adapted from Serious Eats.
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This recipe, inside the app
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Basic Ragù Bolognese
0/0
COOK 1COOK 2
1Mince the carrots
2Mince the onions
Finely mince the celery ribs
Finely mince the yellow onions
3Hydrate the gelatin
+ 14 more steps in the app
Basic Ragù Bolognese
0/0
COOK 2COOK 1
1Mince the carrots
Finely mince the peeled carrots
2Mince the onions
3Hydrate the gelatin
In a wide container, sprinkle the gelatin on top of...
+ 14 more steps in the app
Ingredients
- 2 packet unflavored powdered gelatin
- 2 cup homemade or store-bought low-sodium broth
- 3 tbsp unsalted butter
- 2 carrots (peeled and finely minced)
- 3 celery ribs (finely minced)
- 2 yellow onions (finely minced)
- 4 lb ground meat (divided)
- 1/4 cup tomato paste
- 1 1/2 cup dry white or red wine
- 2 bay leaves
- Kosher salt, to taste
- 1 pinch freshly grated nutmeg
- 1/2 tsp Asian fish sauce
- 1/2 cup heavy cream
The full plan
Split between two cooks — each step says who's on it.
1. Mince the carrots COOK 1
- Finely mince the peeled carrots
2. Mince the onions COOK 2
- Finely mince the celery ribs
- Finely mince the yellow onions
3. Hydrate the gelatin COOK 1
- In a wide container, sprinkle the gelatin on top of the broth and set aside
4. Divide the meat COOK 2
- Divide the ground meat into 2 portions
5. Cook the aromatics COOK 1
- In a large Dutch oven, melt the butter over medium-high heat until foaming
- Add the carrots, celery ribs, and yellow onions and cook, stirring, until translucent, about 6 minutes
🤝 Cook 2 hands over the celery.
6. Brown half the meat COOK 1
- Add half (2 pounds) of the ground meat and cook, stirring occasionally and breaking up any large pieces as you go, until well browned on the bottom of the pot, about 15 minutes
7. Add wine and paste COOK 1
- Add the remaining 2 pounds of ground meat and cook, stirring and scraping the bottom of the pot while breaking up the meat into very small pieces, until all the meat is cooked through, about 6 minutes, lower the heat at any point to prevent scorching
- Add the tomato paste and cook, stirring, for 2 minutes
- Stir in the wine, scraping the bottom of the pot, and bring to a boil
- Cook until the raw alcohol smell has cooked off, about 5 minutes
- Add the bay leaves
8. Simmer the ragù COOK 1
- Add the reserved broth, scraping all the hydrated gelatin with it, to the Dutch oven and bring to a simmer, lower the heat to maintain a very gentle simmer
- Season with salt and add the pinch of nutmeg and fish sauce
- Continue to simmer, stirring occasionally, until the sauce is thickened and has almost no excess liquid remaining, about 3 hours
- Skim and discard any fat from the surface along with the bay leaves
9. Finish with cream COOK 2
- Stir in the cream and season with salt
🤝 Cook 1 hands the large dutch oven to Cook 2.
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