Ragù alla Bolognese is the ULTIMATE comfort meal! This recipe is perfect to freeze and take out when you’re ready to make dinner! Therefore, it is great to make in bulk.
INGREDIENTS
For the Béchamel
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 2/3 cups milk
- 1 cup grated parmesan cheese
- kosher salt and freshly ground pepper to taste
For the Ragù
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 onion, finely diced
- 3 medium stalk celery with leaves, finely diced
- 3 small carrot, finely diced
- 6 cloves garlic, roughly chopped
- 10 ounces ground pork
- 10 ounces ground beef
- 2 tablespoons tomato paste
- 2/3 cup dry red wine
- 1 cup half and half (or heavy cream or milk)
- 1 28-ounce can San Marzano tomatoes, hand crushed
- Kosher salt and freshly ground black pepper to taste
Recommended for serving
- 1-2 pounds cooked fresh fettucine pasta, or any other pasta, gnocchi etc of your choosing
Sources:
- Main Image & Recipe: Gabby [What’s Gabby Cooking]
