fbpx

Sign up for our newsletter.

Our best tips for cooking (and eating) the Italian way, straight to your inbox

    Recent Posts

    Garganelli ragu bolognese

    Garganelli with Ragù Bolognese

    A classic dish of Emilia-Romagna, garganelli al ragù bolognese consists of handmade grooved pasta tubes coated in a hearty meat sauce. Serve with plenty of freshly grated Parmigiano Reggiano for a satisfying dish that’s sure to warm you from the inside out.

    Garganelli with Ragù Bolognese

    Serves 4

    Ingredients

    For the pasta:

    1 batch fresh garganelli (see recipe here) or 16 oz of dry garganelli pasta

    For the ragù:
    11 ounces (300 grams) ground beef 85% lean
    5½ ounces (150 grams) ground pork
    2 tablespoons unsalted butter
    ⅓ cup (50 grams) yellow onion, finely chopped
    ⅓ cup (50 grams) celery, finely chopped
    ⅓ cup (50 grams) carrots, finely chopped
    1½ tablespoons (25 grams) double concentrated tomato paste
    ½ cup dry white wine
    ½ cup whole milk
    Salt and black pepper, q.b. (to taste)
    ½ cup Parmigiano Reggiano, finely grated, for serving

    Method

    To make the ragù:

    Start cooking the ragù at least 3 hours before serving. You can also prepare it a day or two ahead of time and store it in the fridge or freezer (just bring it up to room temp!). We find that the more time it has to sit, the better the flavor.

    Cook the ground pork and beef in a thick, heavy-bottom pan over medium heat until it starts to render and the fat coats the bottom of the pan. Continue to cook, breaking up the meat with a wooden spoon. Reserving the juices in the pan, remove the meat and set aside.

    Add finely chopped onion, carrot, and celery to the pan and cook over medium heat until soft and translucent. Add tomato paste and stir to incorporate it into the sauce.

    Return the ground beef and pork to the pan with vegetables. Turn up the heat to high and pour in the wine. Stir frequently until all the wine has evaporated.

    Turn down the heat to low and cover the pan with a lid. Simmer on low, stirring occasionally, for 2-3 hours. Season with salt and pepper, quanto basta (as much as needed).

    About 10 minutes before serving, pour in whole milk and stir until well combined.

    To prepare the garganelli:

    Meanwhile, prepare the garganelli pasta. If making fresh garganelli from scratch, see recipe here.

    To serve:

    Cook the garganelli in a pot of salted, gently boiling water until al dente (about 8-10 minutes for dry and 2-3 minutes for fresh). Remove with a slotted spoon and add directly to the pan with the ragu sauce. Gently mix together until all the pasta is coated. If the sauce seems too dry, add a ¼ cup of the pasta water.

    Serve with freshly grated Parmigiano Reggiano cheese.

    Garganelli ragu bolognese

    Garganelli with Ragù Bolognese

    Prep Time: 60 Minutes
    Cooking Time: 180 Minutes
    Total time: 4 Hour
    Servings: 4
    Garganelli ragu bolognese

    Ingredients

    For the pasta:
    • 1 batch fresh garganelli (see recipe link above) or 16 ounces of dry garganelli pasta
    For the ragù:
    • 11 ounces (300 grams) ground beef 85% lean
    • 5½ ounces (150 grams) ground pork
    • 2 tablespoons unsalted butter
    • ⅓ cup (50 grams) yellow onion, finely chopped
    • ⅓ cup (50 grams) celery, finely chopped
    • ⅓ cup (50 grams) carrots, finely chopped
    • 1½ tablespoons (25 grams) double concentrated tomato paste
    • ½ cup dry white wine
    • ½ cup whole milk
    • Salt and black pepper, q.b. (to taste)
    • ½ cup Parmigiano Reggiano, finely grated, for serving

    Instructions

    1. Start cooking the ragù at least 3 hours before serving. You can also prepare it a day or two ahead of time and store it in the fridge or freezer (just bring it up to room temp!). We find that the more time it has to sit, the better the flavor.
    2. Cook the ground pork and beef in a thick, heavy-bottom pan over medium heat until it starts to render and the fat coats the bottom of the pan. Continue to cook, breaking up the meat with a wooden spoon. Reserving the juices in the pan, remove the meat and set aside.
    3. Add finely chopped onion, carrot, and celery to the pan and cook over medium heat until soft and translucent. Add tomato paste and stir to incorporate it into the sauce.
    4. Return the ground beef and pork to the pan with vegetables. Turn up the heat to high and pour in the wine. Stir frequently until all the wine has evaporated. Turn down the heat to low and cover the pan with a lid. Simmer on low, stirring occasionally, for 2-3 hours. Season with salt and pepper, quanto basta (as much as needed).
    5. About 10 minutes before serving, pour in whole milk and stir until well combined.
    6. Meanwhile, prepare the garganelli pasta. Follow the link in the page recipe for our homemade garganelli.
    7. Cook the garganelli in a pot of salted, gently boiling water until al dente (about 8-10 minutes for dry and 2-3 minutes for fresh). Remove with a slotted spoon and add directly to the pan with the ragu sauce. Gently mix together until all the pasta is coated. If the sauce seems too dry, add a ¼ cup of the pasta water.
    8. Serve with freshly grated Parmigiano Reggiano cheese.
    Print

    Post a Comment