Bolognese Ragu Sauce. I have said it once, and I will say it again – growing up, I was the ultimate spaghetti bolognese kid. Totally addicted to spaghetti bolognese (and lasagna) and would order it every time we went out for dinner; otherwise, I am pretty sure there were tears.
I have MASTERED a really, really good Bolognese Ragu Sauce recipe and will let you in on my secrets. Firstly – it is going to be on the stove for a while!!
This is a great weeknight meal that allows for plenty of leftovers that are easy to freeze, and it is tasty, filling and cheap!
The preparation itself doesn’t take too long, and it is loaded with hidden veggies which are great for the kids. The key to this Bolognese Ragu Sauce recipe is in the fresh herbs and spices – A little bit of sweetness, saltiness and spice.
To get a rich, thick sauce, it is vital to let it simmer for 3 hours until most of the liquid and juices have evaporated. Slow cooking and thickening also enhance all of the flavors, so make sure you leave yourself enough time for this to simmer away on the stove for up to 3 hours. Making this Bolognese Ragu Sauce is going to make the house smell amazing.
My Best-Kept Secret Bolognese Ragu Sauce
Ingredients
4 tablespoons olive oil
¾ pound ground pork (minced pork) - grass-fed free-range mince can be a combination of 1/3 pork 2/3 beef. But use the normal meat-to-fat ratio. No need for extra lean mince.
1.5 pounds ground beef (minced beef)
2 large yellow onion - diced
4 cloves garlic - diced
4 rashers bacon - free-range, diced
1 teaspoon ground cumin
1 teaspoon chili flakes (chilli flakes in British English)
1 teaspoon ground cinnamon- 1 teaspoon ground star anise
1 teaspoon ground nutmeg
1 teaspoon sea salt
3 pieces bay leaf (bay leaves)
1 teaspoon paprika
1 teaspoon red wine
2 tablespoons Worcestershire sauce
1 tablespoons sugar (white sugar) - stevia or coconut sugar
1 handful oregano
1 handful parsley
1 handful thyme
800 grams Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish) - homemade or store-bought
3 tablespoons tomato paste
2 medium carrots - grated
1 medium zucchini - grated
1 cup mushrooms - sliced
Instructions
METHOD:
- In a large pot/saucepan, heat HALF the oil with the spices. Add the bacon, onion, garlic and vegetables and sauté for 3-4 minutes. Remove and set aside.
- Add the other 2 tablespoons of oil to the pan along with the mince. Break it up, so it isn’t in clumps and saute for 5-8 mins until it is no longer pink. Add the sautéed vegetables back to the pot.
- Pour in the tomato sauce, tomato paste, red wine, Worcestershire and honey. Bring to the boil. When boiled, drop to low heat and simmer WITH THE LID ON for up to 2 hours. Remove the lid and cook for another 1 hour or until thick and ready to serve. Stir occasionally.
- Serve sauce spaghetti or make some zucchini noodles*. Top with some parmesan cheese, a squeeze of lemon, a drizzle of olive oil and some fresh herbs.
ZUCCHINI NOODLES:
- 2-3 large zucchinis peeled with a julienne peeler or a spiralizer machine. In a hot fry pan with 2 tablespoons coconut oil, toss the zucchini with some squeezed lemon juice and fresh sea salt. Don’t overcook, or you will end up with soggy noodles. Ain’t nothing ‘al dente’ about sog.
- This sauce is also great for homemade lasagnas, Shepherd’s pies and eggplant stacks. Recipes to come!!
