Harry's Bar Ragu Bolognese

Immerse yourself in the authentic flavors of Italy with Harry's Bar Ragu Bolognese, a luxurious slow-cooked masterpiece inspired by the legendary Venetian dining spot. This rich and hearty sauce combines tender ground beef and pork with a medley of finely chopped vegetables, simmered to perfection in a fragrant blend of tomato paste, crushed tomatoes, milk, and dry white wine. Enhanced with a hint of garlic, aromatic bay leaves, and a touch of silky butter, this ragu achieves a depth of flavor that is utterly irresistible. Serve it over ribbon-like tagliatelle or creamy polenta, and finish with a generous sprinkle of freshly grated Parmesan for a dish that's destined to be the star of any dinner table. Perfect for slow Sundays, this classic Bolognese recipe offers the comfort and elegance of true Italian cooking. Tags: authentic Bolognese recipe, Italian ragu sauce, traditional pasta sauce.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Onion, finely chopped
• 1 large Carrot, finely chopped
• 1 large Celery stalk, finely chopped
• 3 cloves Garlic, minced
• 500 grams Ground beef
• 250 grams Ground pork
• 2 tablespoons Tomato paste
• 1 cup Whole milk
• 1 cup Dry white wine
• 800 grams Canned crushed tomatoes
• 1 cup Beef stock
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 whole Bay leaves
• 0.5 cup Parmesan cheese, grated (for serving)

Directions

Step 1

In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil and butter over medium heat until melted.

Step 2

Add the chopped onion, carrot, celery, and garlic. Sauté for 8–10 minutes, stirring frequently, until vegetables are softened but not browned.

Step 3

Increase the heat to medium-high and add the ground beef and ground pork. Cook for 8–10 minutes, breaking up the meat with a wooden spoon, until browned and no longer pink.

Step 4

Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 5

Pour in the whole milk and cook for 5 minutes, stirring occasionally, until the milk is mostly absorbed.

Step 6

Add the white wine. Cook for another 5 minutes until the wine has mostly evaporated.

Step 7

Stir in the crushed tomatoes, beef stock, bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low, partially cover the pot with a lid (leave a small gap for steam to escape), and simmer for 2–2.5 hours, stirring occasionally.

Step 9

If the sauce starts to dry out during cooking, add small amounts of water or beef stock to maintain a thick, saucy consistency.

Step 10

Taste and adjust seasoning with additional salt and pepper if needed.

Step 11

Remove the bay leaves before serving. Toss the sauce with your favorite pasta, such as tagliatelle or pappardelle, or serve over creamy polenta.

Step 12

Sprinkle grated Parmesan cheese on top and serve hot.

Nutrition Facts

Serving size	(2920.0g)

Amount per serving	% Daily Value*
Calories	3529.7

Total Fat 236.8g	0%
Saturated Fat 99.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 719.6mg	0%
Sodium 6894.2mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 23.1g	0%
Total Sugars 64.8g
Protein 220.5g	0%

Vitamin D 155.0IU	0%
Calcium 2135.4mg	0%
Iron 20.5mg	0%
Potassium 5965.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 25.6%

Carbs: 12.4%