The most perfect meat sauce in all the land. Trust me - it puts everything else to shame!
Prep Time15mins
Cook Time1hr30mins
Total Time1hr45mins
Course: Main Course
Cuisine: Italian
Keyword: bolognese sauce, red sauce with meat, best red sauce recipe, ragu recipe, bechamel with bolognese, how to make perfect bolognese sauce
Servings: 6people
Author: Gaby
Ingredients
For the Béchamel
4tablespoonsunsalted butter
4tablespoonsflour
2 2/3cupsmilk
1cupgrated parmesan cheese
kosher salt and freshly ground pepper to taste
For the Ragù
3tablespoonsextra virgin olive oil
3ouncespancetta, finely chopped
1 onion, finely diced
3medium stalk celery with leaves, finely diced
3small carrot, finely diced
6clovesgarlic, roughly chopped
10ouncesground pork
10ouncesground beef
2tablespoonstomato paste
2/3cupdry red wine
1cuphalf and half (or heavy cream or milk)
128-ounce cansan marzano tomatoes, hand crushed
Kosher salt and freshly ground black pepper to taste
Recommended for serving
1-2 poundscooked fresh fettucine pasta, or any other pasta, gnocchi etc of your choosing
Instructions
For the Béchamel
In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated parm. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
For the Ragù
Heat the olive oil in a 12 inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes. Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the meat into the pan and slowly brown over medium heat, breaking up with a wooden spoon. Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.
Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles. Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper
Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon until fully combined. Add the cooked fresh pasta and stir to combine.