Ragu Bolognese Oamc
Dive into the rich, comforting flavors of Ragu Bolognese OAMC, a classic Italian meat sauce that's perfect for meal prepping and freezer storage. This hearty recipe combines ground beef and pork with a medley of aromatic vegetables, velvety milk, dry white wine, and slow-simmered tomatoes to create a deeply satisfying sauce. Enhanced with fragrant herbs like oregano and thyme, a hint of nutmeg, and optional parmesan rind for extra depth, this Bolognese is cooked low and slow for maximum flavor. Ideal for batch cooking, it yields up to eight servings and can be frozen for up to three months, making it a lifesaver for busy weeknights. Serve it over your favorite pasta or use it as a base for lasagna—either way, this freezer-friendly ragu is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 large celery stalk, finely chopped
- 1 pound ground beef (80% lean)
- 1 pound ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 0.25 teaspoon nutmeg, freshly grated
- 1 teaspoon Kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 1 piece parmesan rind (optional)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter, stirring until the butter melts.
Add the finely chopped onion, carrot, and celery to the pot. Sauté for about 7-10 minutes, stirring occasionally, until the vegetables are softened and golden.
Increase the heat slightly and add the ground beef and ground pork. Break up the meat with a wooden spoon and cook for 8-10 minutes until browned and no longer pink.
Pour in the milk and stir well. Let the mixture simmer gently until the milk has mostly evaporated, about 10-12 minutes. Stir occasionally to prevent sticking.
Add the white wine and cook until it has almost completely reduced, about 10 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, thyme, bay leaves, nutmeg, salt, and black pepper. If using, add the parmesan rind for extra flavor.
Lower the heat to the lowest setting and simmer the sauce uncovered for 1.5 to 2 hours, stirring occasionally. If the sauce thickens too much, add a small amount of water or stock to loosen it.
Taste and adjust seasoning as needed. Remove the bay leaves and parmesan rind before serving or storing.
Allow the sauce to cool completely before portioning into freezer-safe containers for storage. Label and freeze for up to 3 months.
To reheat, thaw the sauce overnight in the refrigerator or warm on the stovetop over medium heat, stirring occasionally until heated through.
Nutrition Facts
Calories |
3367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 31.3 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 972 mg | 75% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3009 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
