Fiora's Ragù alla Bolognese
By Chef Max Straczek
Paying tribute to Nonna Fiora's original recipe, we've modernized and streamlined her classic sauce…
20 min prep time
2 hr, 30 min cook time
Serves 4
Why we like it
In Italy, every family boasts a unique take on Ragù alla Bolognese, each claiming theirs as ‘numero uno!’
We've modernized Nonna Fiora's recipe with a few easy-to-find, fresh ingredients like L’OCA Label Passata, and then simmer everything low and slow to create a hearty and comforting sauce.
However, even the most perfect sauce is incomplete without the right noodle!
Pappardelle is a classic choice, offering a wide surface area for the sauce to generously coat each strand, while tube-shaped rigatoni also excels at trapping and holding the sauce... oh, and then there’s always lasagna, too!!
Ingredients
Preparation Notes
Ragù alla Bolognese, like many flavourful sauces, should not be rushed, so don't be intimidated by the total time!
This recipe freezes well for future use, which may come in handy for a rainy day when you crave something comforting.
If you do prefer to serve it the same day, follow these tips: reheat over medium-low heat, season to taste, melt in a knob of butter, adjust thickness with water if needed, and serve over cooked pasta with Parmesan and a sprinkle of olive oil.
Making the recipe
Step 1
Maillard The Beef
- In a frying pan, heat 2 tbsps. of oil over high heat until it begins to smoke.
- Once the pan is hot, carefully spread the beef evenly in a single layer and let it cook without stirring for 2-3 minutes.
- Stir occasionally until deeply caramelized, keeping larger pieces intact, for an additional 5-7 minutes.
- Remove the pan from the heat, and, using a slotted spoon, transfer the beef to a heat-proof bowl, draining any excess fat.
Step 2
Battuto
- In a large pot or Dutch oven, heat another 2 tbsps. of oil over medium until it begins to shimmer.
- While the pot is heating, prepare the ‘battuto’ by finely dicing the carrots, celery, onion, and garlic.
- Once the pot is hot, sauté the carrots, celery, onion, and garlic, stirring occasionally, until softened. Season with salt and pepper.
Step 3
Pomodori & Vino
- Stir in the tomato paste until well combined, allowing it to caramelize for 2-4 minutes.
- Deglaze with white wine and water, and use a spatula to scrape up any browned bits from the bottom of the pot.
- Add the passata, followed by the milk and cream, and stir to combine.
Step 4
Sobbollire
- Return the browned ground beef to the pot and toss to combine.
- Reduce the heat to low and allow the mixture to simmer uncovered for 1 ½-2 hours, stirring occasionally.
- If the mixture appears too dry, add an additional ¼ cup of water, and stir.
Step 5
Serve Or Store?
- To store for another day… allow the sauce to cool, then freeze in an air-tight container for up to 4 months.
- To serve… see the ‘PREPERATION’ above for preferred pasta noodles, and garnish with grated Parmesan and a sprinkle of olive oil.
- Buon appetito!
