Chop the aromatics and meat
- 1
Finely dice 140 g Guanciale.
- 2
Peel and finely dice 90 g Onion.
- 3
Peel and finely dice 90 g Carrot.
- 4
Trim, wash, and finely dice 90 g Celery.
Traditional Ragù (Bolognese) sauce
3 hrs 20 min·3 Views
A rich, slow-simmered meat sauce featuring minced beef, guanciale, and aromatic vegetables deglazed with wine. Perfect tossed with tagliatelle or layered in a baked lasagna.
Allergens
Gluten-Free
3,028kcal
5 Portions · 1,300 g
Protein
155 g
Carbohydrates
39 g
Fat
233 g
Fiber
14 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
5
g
- Minced Beef600 grams
- Guanciale140 grams
- Onion90 grams
- Carrot90 grams
- Celery90 grams
- Dry White Wine175 milliliters
- Tomato Paste3 tablespoons
- Tomato Passata300 grams
- Beef Stock300 milliliters
- Whole milk175 milliliters
- Salt½ teaspoon
- Black Pepper¼ teaspoon
- Nutmeg1 pinch
- Parmigiano Reggiano50 grams
Render the base and soften vegetables
- 5
Place the diced Guanciale into a cold, heavy-bottomed pot.
- 6
Cook over medium-low heat until the fat renders for around 6 minutes without letting it get crispy.
6 min - 7
Add the diced Onion, diced Carrot, and diced Celery to the pot.
- 8
Cook gently for 15 minutes until softened without browning.
15 min
Brown the meat and deglaze
- 9
Increase the heat to medium-high and add 600 g Minced beef.
- 10
Break up the beef with a wooden spoon and cook for 12 minutes until moisture evaporates and the meat browns.
12 min - 11
Pour in 175 ml Dry white wine.
- 12
Simmer for 5 minutes until the wine reduces almost completely.
5 min
Simmer the sauce
- 13
Stir in 1.5 tbsp Tomato paste and 300 g Tomato passata.
- 14
Pour in 150 ml Beef stock.
- 15
Reduce the heat to very low, set the lid slightly ajar, and simmer for 90 minutes, adding more of the remaining 150 ml Beef stock if the sauce starts drying out.
1 h 30 min - 16
Pour in 175 ml Whole milk in small splashes and continue simmering with the lid ajar for another 75 minutes.
1 h 15 min
Season the ragù
- 17
Stir in 0.5 tsp Salt, 0.25 tsp Black pepper, and 1 pinch Nutmeg.
- 18
Taste the sauce and adjust seasonings with additional salt or pepper as desired.
Recommended recipes
Can't Decide What to Cook?
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.