Ragu Bolognese

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ragu Bolognese to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ragu Bolognese, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup extra virgin olive oil
• 1/2 cup butter
• 1 cup minced onion
• 1/2 cup minced celery
• 1/4 cup minced carrot
• 1 pound ground veal
• 1 pound ground pork
• 1/2 pound ground beef
• 1/4 cup finely chopped pancetta
• bacon
• 1/2 cup milk
• 2 cups tomato sauce
• 2 cups beef broth

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat olive oil and butter in a large saucepan over medium heat

Step 2: Technique & Execution

Saute onion, celery and carrots until soft

Step 3: Technique & Execution

Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes

Step 4: Technique & Execution

Pour in milk, and cook until liquid has evaporated, about 15 minutes

Step 5: Technique & Execution

Stir in tomato sauce and beef broth

Step 6: Technique & Execution

Cover, and simmer 2 1/2 hours.