The Ultimate SlowSimmered Creamy Bolognese Ragù

Ultimate Creamy Bolognese Sauce Ragu

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Preparation time:25 Mins

Cooking time:03 Hrs

Servings:8 generous servings

Ingredients:

• 2 Tbsp Olive Oil
• 1 Tbsp Unsalted Butter
• 1 medium Yellow Onion, finely diced
• 2 medium Carrots, peeled and finely diced
• 2 medium Celery Stalks, finely diced
• 1 lb Ground Beef (80/20 lean)
• 1 lb Ground Pork
• 1 tsp Kosher Salt (plus extra for seasoning)
• ½ tsp Freshly Ground Black Pepper
• 1 cup Dry Red Wine (e.g., Merlot or Sangiovese)
• 1 cup Whole Milk
• 2 Tbsp Tomato Paste
• 1 (28 oz) can Crushed Tomatoes (Passata)
• 2 cups Beef or Chicken Stock (low sodium)
• 2 Bay Leaves
• ¼ tsp Nutmeg, freshly grated
• ½ cup Heavy Cream (Double Cream)
• ½ cup Freshly Grated Parmesan Cheese (plus more for serving)

Instructions:

• Prepare the Soffritto: Finely dice the onion, carrot, and celery until they are approximately the same, tiny size (the smaller, the better they should melt into the sauce).
• Sweat the Vegetables: Heat the olive oil and butter in the Dutch oven over medium low heat. Add the prepared soffritto, seasoning lightly with salt. Cook low and slow for 15 minutes, stirring occasionally, until the vegetables are translucent and very soft but not browned.
• Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes until it darkens slightly this is crucial for caramelising the sugars and deepening the flavour.
• Sear the Meat: Increase the heat to medium high. Add the ground beef and pork, breaking it up with a spoon. Season well with salt, pepper, and nutmeg. Cook for 8 10 minutes, stirring infrequently, allowing the meat to sear and brown properly before breaking it up completely. Do not drain the fat.
• Deglaze: Pour in the red wine. Bring to a rapid simmer, scraping up any browned bits (the fond) from the bottom of the pot. Cook until the wine has completely reduced and evaporated (3 5 minutes).
• Introduce the Milk: Pour in the whole milk. Bring the mixture back to a gentle simmer. Cook until the milk has almost completely absorbed into the meat and evaporated (about 10 15 minutes). This step tenderizes the meat fibres.
• Add Tomatoes and Stock: Stir in the crushed tomatoes, beef stock, and bay leaves. Bring the ragù just to a boil, then immediately reduce the heat to the lowest setting possible a bare, gentle bubble.
• Simmer: Cover the pot partially (leaving a crack for steam to escape). Simmer for a minimum of 3 hours, stirring every 30 45 minutes to prevent sticking. The sauce should deepen dramatically in colour and thicken substantially.
• Adjust Seasoning: Remove the bay leaves. Taste the sauce and adjust the salt and pepper. A long cooked sauce often needs more salt than you think.
• Add Cream and Cheese: Stir in the heavy cream and the grated Parmesan cheese until fully incorporated and the sauce is beautifully rich. Simmer for a final 5 10 minutes.
• Serve: Toss immediately with your preferred cooked pasta (ideally fresh tagliatelle) and serve with a final dusting of fresh Parmesan.

Nutrition Facts

Calories	1253 kcal
Protein	14.9 g
Fat	48.7 g
Carbs	25.3 g
Fiber	7.5 g
Sodium	389 mg

Recipe Info

Category	Main Course
Cuisine	Italian

The Magic of Low and Slow: Why Patience is Key

A truly exceptional Bolognese Sauce is not a quick fix weeknight meal; it is an act of culinary dedication. The term ragù itself implies a lengthy simmer, a process where cheap, tough cuts of meat are rendered meltingly tender, and disparate ingredients are coaxed into a unified, rich profile.

The magic truly lies in the low and slow heat application a minimum of three hours is mandatory for this depth. During this extended period, the moisture evaporates slowly, concentrating the essential savoury flavors, while the collagen in the meat breaks down, lending a natural, unctuous viscosity to the resulting Italian Sauce.

If you rush this step, you end up with thin, sharp, tomato heavy meat sauce. If you respect the time, you achieve a complex, profound flavour that defines true Homemade Bolognese.

Beyond Tradition: Elevating Classic Bolognese to Creamy Perfection

While purists may argue that the traditional ragù from Bologna does not include cream, we believe adding a final touch of richness is what transforms a great meat sauce into the ultimate comfort dish.

Our creamy bolognese recipe uses two key dairy steps: incorporating whole milk early on to tenderize the meat, and finishing with heavy cream to achieve that luscious, velvety mouthfeel we’re aiming for in the perfect Creamy Bolognese Sauce.

The Sacred Soffritto: Building the Aromatic Foundation

Every great Bolognese begins with the soffritto , the aromatic backbone of onion, carrot, and celery. This isn't merely frying vegetables; it is a critical, foundational step requiring patience.

We combine two tablespoons of olive oil and one tablespoon of unsalted butter and cook the finely diced vegetables over low heat for a full 15 minutes. This slow "sweating" ensures the vegetables fully release their sugars and moisture, becoming beautifully soft and translucent a texture so fine that they ultimately melt into the finished sauce, rather than remaining chunky.

Why Hours Matter: Flavor Integration vs. Quick Cooking

The time dedicated to simmering is what separates a genuine ragù from simple pasta sauce. When you commit to the three hour minimum cook time, you allow the acids from the tomato and the wine to mellow out, while the bay leaves, nutmeg, and meat juices completely integrate.

Quick cooking leaves the flavors disjointed and sharp; slow cooking ensures every bite is balanced, savoury, and profoundly satisfying. This integration is essential for creating a robust base for our ultimate creamy meat sauce.

Defining the Perfect Consistency for Creamy Bolognese Sauce

The ideal consistency for our Creamy Bolognese Sauce should be thick, substantial, and incredibly clingy. When lifted with a spoon, it should drape heavily and fall slowly, never running quickly like soup.

Achieving this means resisting the urge to add too much stock or tomatoes initially and trusting the process of evaporation. By the end of the required simmering period, the crushed tomatoes and meat must be fully suspended in a dense, deeply coloured gravy.

The Secret Weapon: Achieving Velvety Texture

The secret weapon for delivering a truly creamy meat sauce lies in the strategic use of dairy. We incorporate one cup of whole milk immediately after deglazing with wine. The lactic acid in the milk tenderizes the meat fibres, creating a softer texture.

Once the milk has reduced and been completely absorbed (about 10– 15 minutes), we introduce the tomatoes and stock. The final step is stirring in half a cup of rich heavy cream and Parmesan cheese right before serving.

This emufies the inherent fat in the sauce, resulting in a gloriously velvety and rich final product.

Gathering Your Arsenal: Essential Ingredients for Deep Flavor

Creating a spectacular Bolognese Sauce Recipe demands attention to ingredient quality. We begin with a robust combination of one pound each of ground beef (80/20 lean) and ground pork the fattier the blend, the richer the flavour.

Our soffritto requires one medium onion, two carrots, and two celery stalks, all finely diced.

For the depth, we rely on a generous dose of two tablespoons of tomato paste, cooked until slightly dark to caramelise the sugars, and one cup of dry red wine, such as Merlot or Sangiovese, to provide crucial acidity.

The liquid base is built on one (28 oz) can of high quality crushed tomatoes (passata) and two cups of low-sodium beef or chicken stock, ensuring adequate moisture for the long simmer.

Finally, the finishing ingredients are the aforementioned one cup of whole milk and half a cup of heavy cream, along with freshly grated nutmeg and Parmesan.

Tools of the Trade: Equipment for Slow Simmering Success

While the ingredients are paramount, the correct equipment ensures heat stability and flavour development over the crucial three hours.

The Perfect Meat Blend: Beef, Pork, and Veal Ratios

Our recipe utilizes a 50/50 ratio of ground beef and ground pork. The beef provides the deep, savoury meatiness, while the pork lends essential richness and higher fat content, which is necessary to keep the sauce moist during the extended cooking time.

For an even more complex, traditional flavour, some cooks may substitute half the beef with ground veal, though the pork/beef combination offers the most reliable richness for this creamy bolognese recipe.

Dairy Decisions: Selecting the Best Cream and Milk

Always opt for whole, full fat dairy. Skim milk will simply evaporate and won’t provide the necessary fat to tenderize the meat. For the finish, heavy cream (sometimes called double cream) is required.

Its high fat content prevents it from curdling and offers the maximum richness and body for the final luxurious coating of our creamy meat sauce.

Choosing the Right Dutch Oven or Heavy Pot

A thick bottomed pot, ideally a 5 to 6-quart cast iron Dutch Oven, is non-negotiable. Its weight ensures heat is distributed evenly across the bottom, preventing scorching during the long simmer. A thin pot will likely burn the sauce where it touches the bottom, ruining hours of effort.

Prep Work: Mastering the Fine Dice

The success of the soffritto hinges on the prep work. The onion, carrot, and celery must be diced as finely as possible, ensuring they are roughly the same size. They should be significantly smaller than the ground meat.

This fine dice allows them to dissolve into the sauce structure, adding subtle sweetness and depth without adding unwanted texture.

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From Raw to Ragù: Step-by-Step Cooking Method

The method starts by sweating the finely diced soffritto in the butter and olive oil until translucent ( 15 minutes). Next, the tomato paste is stirred in and cooked for two minutes to deepen its flavour.

The ground beef and pork (one pound each) are then added and seasoned with salt, pepper, and a dash of nutmeg. Once the meat is properly browned, the one cup of red wine is added for deglazing. After the wine reduces completely, the critical step of introducing the one cup of whole milk occurs.

Only once the milk is absorbed are the crushed tomatoes, stock, and bay leaves stirred in, setting the stage for the extended simmer.

Mastering the Simmer: Achieving Luxurious Depth

This section highlights the technical execution needed to transform the ingredients into a truly complex creamy meat sauce pasta coating.

The Art of Browning the Meat Correctly

When adding the ground beef and pork, resist the urge to immediately break the meat up completely. Instead, increase the heat to medium high and allow the meat to sear against the bottom of the pot for a few minutes before breaking it up.

This creates desirable browning and flavour concentration (known as the fond ). Crucially, do not drain the rendered fat; this fat is essential for carrying the flavour throughout the sauce and contributing to the final richness.

Deglazing the Pan for Maximum Flavor Extraction

The deglazing step, using the dry red wine, is paramount for extracting maximum flavour. When the wine hits the hot pan, scrape the bottom thoroughly with a wooden spoon, lifting all the browned bits ( fond ) created by the meat.

This dark, sticky residue contains concentrated flavour compounds that melt back into the liquid, contributing profoundly to the depth of the finished Bolognese Sauce. The wine must be fully reduced and evaporated before proceeding to the milk step.

The Critical Two-Hour Window

While the minimum suggested simmer time is three hours, the first two hours are where the majority of the flavour integration occurs. The sauce must maintain a bare, gentle bubble almost imperceptible under a partially covered lid.

This gentle heat ensures the sauce thickens without reducing too quickly or developing a scorched flavour. Stir the ragù every 30 to 45 minutes to ensure uniform thickness and prevent sticking to the bottom of the Dutch oven.

Final Seasoning Adjustments and Resting

After the three hour simmer, remove the bay leaves. Because the sauce has reduced and concentrated, a final seasoning adjustment is vital. Taste and add salt and pepper until the flavour profile brightens dramatically.

This is also when the half cup of heavy cream and the grated Parmesan are stirred in, creating that signature rich texture. For the absolute best flavour, turn off the heat and allow the Creamy Bolognese Sauce to rest for 30 minutes before serving; the cooling process further melds the fats and liquids.

Serving Suggestions and Perfect Pasta Pairings

A magnificent ragù deserves a sturdy and appropriate vehicle. Forget thin noodles when making a creamy meat sauce spaghetti; the sauce is simply too heavy.

Beyond Spaghetti: Pairing Ragù with Fresh Tagliatelle

In Bologna, the official rule is that ragù should always be served with fresh, wide, and flat pasta specifically tagliatelle. The generous surface area and slightly rough texture of fresh tagliatelle or pappardelle are designed to hold onto the thick, creamy meat sauce and deliver the full flavour experience in every bite.

Serving this particular style of creamy meat sauce pasta over thick, soft polenta is also a luxurious and satisfying alternative.

Garnishes That Make the Dish Pop

While the sauce is rich enough to stand alone, a few simple garnishes elevate the presentation and flavour. Always serve with a generous grating of fresh Parmesan cheese. A tiny pinch of fresh nutmeg grated directly over the plated dish enhances the warmth of the meat and spices.

Finally, a light dusting of finely chopped parsley or basil adds a necessary, bright green note to cut through the richness.

FAQs and Troubleshooting Your Creamy Bolognese Sauce

Beyond Spaghetti: Pairing Ragù with Fresh Tagliatelle

While some modern interpretations include creamy meat sauce spaghetti, traditionally, the density of a slow cooked ragù demands a thicker pasta. The goal is surface area the sauce should cling, not slide off.

If fresh tagliatelle is unavailable, look for dried rigatoni or paccheri, which allow the thick sauce to nestle into their tubes.

What If My Sauce Breaks or Curdles?

Curdling is usually caused by adding cold dairy to a high heat, acidic base. Since we add the whole milk much earlier and allow it to fully absorb, this risk is minimized. However, when adding the heavy cream at the very end, ensure the heat is turned off or reduced to the lowest setting possible.

If you notice separation, vigorously whisking a small spoonful of cold butter into the sauce can sometimes help emufy the mixture back together.

Adapting the Recipe for a Crockpot or Instant Pot

This Homemade Bolognese can easily be adapted. For a Crockpot (Slow Cooker) , complete the soffritto, meat searing, and deglazing steps on the stove first (this is crucial for flavor development).

Transfer the mixture to the slow cooker, add all liquids, and cook on low for 6 to 8 hours. For an Instant Pot (Pressure Cooker) , complete the initial searing and deglazing steps using the Sauté function.

Seal the pot, cook on High Pressure for 45 minutes, then allow a Natural Pressure Release for 15 minutes before adding the heavy cream and Parmesan during the final Sauté mode.