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Classic Bolognese Ragu

Recipe by Vincenzo's Plate

A traditional Bolognese ragù made with a blend of pork, beef, and veal, slow‑cooked for hours with red wine, tomato paste, and a splash of cream. Served over fresh pappardelle and finished with Parmigiano‑Reggiano, this hearty Italian sauce is the ultimate comfort food.

MediumItalianServes 6

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Source Video
22m
Prep
5h 10m
Cook
40m
Cleanup
6h 12m
Total

Cost Breakdown

Total cost:$21.75
Per serving:$3.63

Critical Success Points

  • Sauté onion until golden without burning
  • Brown the meat thoroughly to develop flavor
  • Long low simmer of 4‑5 hours for tenderness
  • Cook fresh pappardelle just until al dente
  • Combine pasta with sauce using reserved pasta water

Safety Warnings

  • Handle hot oil with care to avoid splatter burns.
  • Ensure meat reaches an internal temperature of at least 71 °C (160 °F).
  • Use caution when reducing wine; steam can be hot.

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