Hearty Beef Ragu Bolognese with Red Wine

I dove into making this Hearty Beef Ragu Bolognese with Red Wine, and let me tell you, it’s as easy as it gets with a fancy twist. Just 10 minutes to prep, and you’ve got this rich, wine-flavored sauce simmering away. It feels fancy but without any of the hassle, making it my go-to for a standout dinner.

I’ve got this beef ragu Bolognese recipe that’s pretty much a game-changer. It’s like bringing a piece of Italy right into your kitchen, turning everyday ingredients into something straight-up amazing.

Ground beef, tomato sauce, a bit of celery, some bay leaves, garlic, and a splash of red wine come together to make this rich, meaty sauce that’s hard to resist.

The best part? It only takes about 10 minutes to get everything going, and then it’s all about letting it simmer slowly to let those flavors combine together.

So, let’s dive in!

🥘 Ingredients and Substitutes

• Ground beef is a must for Bolognese. It’s got the perfect mix of lean and fat, so it’s flavorful without being too greasy. Sometimes I switch it up with ground turkey or pork. They’re just as hearty but add their own unique tastes.
• Tomato sauce is what brings everything together. It adds that tangy sweetness that’s just right with the meat. If I’m out of tomato sauce, I’ll use crushed tomatoes or even a good marinara sauce, tweaking the thickness and spices as I go.
• I use celery for that subtle crunch and earthy hint it gives, part of the classic soffritto mix. Chopped fennel is a great substitute; it’s got a crunch and a hint of sweetness.
• Bay leaves might not seem like much, but they add a whole layer of fragrance and depth. No bay leaves? A bit of dried thyme or oregano will do the trick, bringing a touch of the Mediterranean to the dish.
• Garlic is non-negotiable for me. It adds that spicy kick that just makes the sauce. If I’m somehow out, I’ll grudgingly use garlic powder or minced shallots, but it’s just not the same.
• Red wine cuts through the fat and makes everything taste better. I prefer a dry red wine. If you’re avoiding alcohol, beef broth with a bit of balsamic vinegar can work in a pinch. It’s not quite the same as wine, but it gets close.

👩‍🍳 Step-by-step Directions

Start with picking a suitable pot – I went for one with high sides and a non-stick bottom. This step is really important since we’re going to let this dish simmer for a while and don’t want anything sticking or burning.

Give your veggies a good wash and chop them up nice and small. Heat a couple of tablespoons of oil in the pan and get those veggies soft over medium heat.

Quick Note: In my case, I used only chopped celery and garlic, but feel free to add and other vegetables to your liking.

Then, toss in the ground beef. Stir it around so it breaks up nicely. Once it starts to brown, throw in some bay leaves and season with salt and pepper. Crank up the heat a bit and keep stirring until the beef’s own juices evaporate and it begins to brown a little.

Here’s a tip about the beef: Quality matters. You want ground meat from cuts meant for slow cooking – they’ve got more flavor. I sometimes get the butcher to grind a specific cut for me, or I just do it at home.

Once the meat’s got a nice color, pour in the wine and let it cook off for a minute on high heat.

Add the passata and water next, stirring everything together gently. Then, turn the heat down real low and cover it.

Let it simmer gently for at least an hour. That’s when all the magic happens, and the ragu gets rich and flavorful.

This ragu is ready and it is perfect to make a delicious pasta dish, lasagna, or pasta bake. Enjoy!

🍽️ Serving Suggestions

• Pasta is a no-brainer. Fresh, al dente pasta like tagliatelle or spaghetti with this sauce? Incredible. The sauce clings to every strand.
• Polenta is my go-to gluten-free option. Imagine the ragu on top of creamy, buttery polenta. It’s comfort food heaven, especially when it’s cold outside.
• Lasagna gets an upgrade with this sauce. Layer it with béchamel, noodles, and lots of Parmesan. It’s a show-stopper.
• Baked Potato topped with Bolognese and a bit of sour cream and cheese makes for an easy, satisfying meal.
• Sandwiches with this ragu are unexpectedly awesome. A crusty baguette, some melty cheese, and you’re set.
• Roasted Veggies on the side lighten things up. They add color and balance out the richness of the sauce.

🍲 Storage

• Refrigeration: Let it cool, then into an airtight container it goes, keeping it good in the fridge for 3-4 days.
• Freezing: I portion mine out before freezing. It keeps for up to 3 months. Remember to label!
• Thawing: Overnight in the fridge is best, but if I need it fast, I’ll defrost in the microwave.
• Reheating: I prefer the stovetop, stirring until it’s hot. If it’s thick, a splash of water or broth helps. Or, zap it in the microwave, stirring now and then.

📋 Recipe Card: