Sunday Ragú, getting started takes just minutes, chopping, heating, a splash of olive oil, and then it’s all about slowing down. Sauce Bolognese simmers low and slow for a couple of hours, making it the perfect kind of meal for a relaxed Sunday afternoon.
Technically, it’s not a spaghetti sauce, though it’s often served that way. It’s a true ragú: rich, layered, and built using classic techniques like sweating, sautéing, and braising, all in one pan. It might sound fancy, but the process is straightforward and the result is deeply comforting.
This isn’t fast food. It’s slow food, done simply and done well. Make this dish your go-to Sunday recipe and bring timeless Italian cooking into your home kitchen.
Ingredients
- 1/4 cup unsalted butter or olive oil
- 1 medium onion finely chopped
- 1 stalk celery finely diced
- 1 small carrot finely chopped
- 1/4 lb bacon including fat, finely chopped
- 1 lb lean ground beef
- kosher salt and fresh ground black pepper
- 1 pinch ground nutmeg
- 1-2 tsp dried oregano
- 1/2 cup white wine
- 1 cup beef stock
- 4 tbsp tomato paste
- 1/2 cup heavy (whipping) cream
Instructions
- Gather all ingredients for starting the recipe.
- Melt 1/4 cup unsalted butter or olive oil in a large deep sided pan over medium heat. Add 1 medium onion finely chopped, 1 stalk celery, chopped, 1 small carrot, chopped and 1/4 lb bacon cut into lardons. Cook until the onions are golden and soft, about 5-6 minutes.
- Add 1 lb lean ground beef , break up with a spoon and cook until the beef is no longer pink. Stir often to prevent sticking.
- Add kosher salt and fresh ground black pepper, 1 pinch ground nutmeg, 1-2 tsp dried oregano and 4 tbsp tomato paste. Stir to combine.
- Increase heat to medium high and add 1/2 cup white wine. Bring to a boil stirring constantly. Cook until the wine has almost evaporated, about 6-8 minutes.
- Add 1 cup beef stock stir to combine, reduce heat to a simmer and cook for an hour or more or until the beef stock has been almost completely reduced.
- A few minutes before serving, add 1/2 cup heavy (whipping) cream stir to combine.
- Serve over hot freshly cooked pasta.
