Super Rich Ragù di Agnello / Manzo Recipe

This is my recipe for a super-rich lamb (or lamb+beef, or lamb+beef+pork, or beef+pork) ragù, which people usually think of as “Bolognese”.

I’m a huge fan of Italian food, but this isn’t really Italian — it’s more Italian American. It’s by no means “authentic” Italian. But it’s good!

There’s nothing particularly special about this recipe, other than it’s quite rich, and it’s one that I like, so I wanted to keep a record of it because I’ll make it again.

A few things that make this ragu recipe special are

Using a mixture of meats — you can’t really go wrong with any of them, but I think beef + either pork or lamb is a good combo when 50/50
Heavy on the reds — no water added
A bit of acidity in the red wine

Hope you like it!

Ingredients

2 tablespoons olive oil
1 kg minced meat (lean beef + pork or lamb) (opt for lean meats, as the sauce can get quite fatty otherwise!)
12g salt
1 teaspoon black pepper
1 large onion, finely chopped (about 200g)
4 cloves garlic, minced
700 ml good-quality passata (1 bottle)
2 tablespoons tomato paste
375 ml / 1 cup beef stock (optional, for extra depth)
125 ml red wine (optional, for extra richness; reduce beef stock accordingly)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
4 sticks celery, split and chopped thin (about 1/4 cm)
4 medium carrots, quartered and diced into small pieces
Parmesan cheese, grated
Fresh basil and/or parsley for garnish

Method

In a large non-stick pot, on high heat with a drizzle of olive oil, sear the minced meat until it is well browned. Add the salt and pepper as you go. Drain liquid as it gathers, but keep it (you’ll add it back in later). You may want to the meat in parts.
Remove the meat, and with another drizzle of olive oil, and on medium-high heat, fry the onion until it’s transparent. When it’s nearly cooked, add garlic, and cook for another minute.
Add the cooked mince meat to the mixture, and the passata, tomato paste, beef stock, and all the dried herbs (oregano, basil, thyme, and rosemary). Stir and allow it to reach boiling temperature.
Place the 2 bay leaves on top and cover with a mesh top. Cook for 1.5-2 hours, checking volume along the way — don’t let it go dry.
When it has reduced enough, cover it, and keep cooking.
At around the 2-hour mark (or about 20 minutes before serving), add the celery and the carrot. You just don’t want to overcook them, as they become mushy.