Ragu spaghetti sauce - a baked Bolognese
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The full name of Bolognese is actually Ragu alla Bolognese, which means "Ragu in the style of Bolognese". So the sauce which most people know as Bolognese is actually a type of ragu.
But what is ragu?
Ragu is derived from the French word Ragout, which refers to a main-dish stew. It is usually made by adding meat - usually minced meat - to a mixture of partially cooked, chopped vegetables such as onions, celery, carrots, etc. The meat and vegetables mixture is then simmered for a long time.
In this version, the ragu spaghetti sauce is baked - partially or totally - rather than simmered. Baking gives a stronger flavour but of course, you can also prepare this recipe over a fire if you do not have a oven or don't wish to bake.
The ingredients are slightly different from the other Bolognese / Ragu spaghetti sauce on this website.This recipe uses olive oil instead of butter for cooking. It also uses slightly less vegetables and different herb seasonings.
So now you have two different bolognese sauce recipes here. Either can be prepared either way, ie by stewing or baking.
Baked Ragu spaghetti sauce
- 250g minced beef
- 250g minced pork
- 100g pancetta or bacon, cut fine
- 1/2 cup dry red wine
- 1 tbsp olive oil
- 2 tbsp olive oil
- 1/2 large onion
- 1/2 medium carrot
- 1/2 stick calery
- 2 cloves garlic
- 2 cans (800 g) tomatoes
- 2 tbsp tomato puree
- 1 cup beef stock or water
- 1 fresh bay leaf
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 300g dried spaghetti or other pasta, cooked according to instructions
- Extra virgin oilve oil
- Freshly grated Parmiggiano Reggiano / Parmesan cheese.
Method:
- Preheat the oven to 450ºF / 230ºC/
- Combine beef, pork, pancetta / bacon together with 1 tbsp oilve oil. Spred over a baking pan and bake until crispy and browned, about 7 to 10 minutes.
- Add red wine and bake until evaporated, about another 5 minutes.
- Heat 2 tbsp olive oil in a heavy pan. Add the onion, carrot, celery and garlic and cook over medium heat for 8 to 10 minutes, stirring often.
- Add the meat mixture and saute another minute or two.
- Add tomato, tomato puree, water / beef stock, salt, pepper, rosemary and sage. Reduce heat to low, cover and stew for 45 minutes to one hour. Alternatively, transfer to a clay pot, reduce oven to 300ºF / 150ºC, and bake for 45 minutes. If you cook longer, you might need morewater / beef stock.
- When pasta is cooked, toss into the regu spaghetti sauce and mix well. Serve dirzzled with extra virgin olive oil and grated Parmiggiano Reggiano / Parmesan.
Variations:
As with the other Bolognese / ragu spaghetti sauce, there are many variations:
- Use minced lamb / mutton for a stronger flavour. Personally, I like the beef / pork combination best. Some regu spaghetti sauce recipes call for minced veal but I don't recommend this because veal is actually the meat of a very sick animal suffering from extreme anemia. Minced chicken probably does not work well as this meat sauce needs a strong flavour. But if you like... why not?
- Vary the amount and the types of vegetables. My other recipe uses about double the amount of vegetables here, and I have seen recipes that use even more. Also, some recipes omit the celery and the garlic. Note, however, that the classic Bolognese / Ragu spaghetti sauce include both carrot and onion.
- Cook with butter instead of olive oil for a richer flavour. In fact, most regu spaghetti sauce recipes that I've come across use butter.
- Vary the herbal seasoning using, for example, fresh parsley or dried oregano. My other recipe uses freshly grated nutmeg.
And so on... There is, however, a more unusual variation that I would like to introduce you to. Click here for a "Chinese version of a ragu spaghetti sauce recipe".
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