Bolognese Ragu

Recipe Summary


Lucini® Premium Select Extra Virgin Olive Oil®
2 tbsp butter
3 lbs of any mix of ground pork, veal, and beef
1 celery stalk, diced
1 carrot, diced
1 medium onion, diced
3 garlic cloves, minced
1 cup of red wine
1/2 oz dried porcini mushrooms
10 sage leaves
1/3 cup tomato paste
6 cups meat broth
1/2 cup heavy cream


Season the ground meat liberally. Add 3 tbsp of extra virgin olive oil to a good heavy bottomed pot and heat to medium-high. Add the ground meat and let sizzle in the oil. Do not move or touch the meat, just allow it to brown gently in the fat. Add the butter. Once the bottom side is nicely browned, flip it over and allow the other side to brown. This whole process should take about 30 minutes. If you notice excess fat at this point, drain it from the pot, but do not take out all the fat.

Add in the diced vegetables and allow them to soften around the meat. Next add in the dried porcinis, sage and red wine. Allow the red wine to simmer for a few minutes and then add in the meat broth, making sure to scrape the bottom of the pot so that the brown bits that have stuck are now lifted. Bring to a slow simmer and allow to simmer for 1 1/2 to 3 hours depending on the meat used.

The final product should be tender meat and liquid that has evaporated and thickened enough so that everything looks cohesive. Stir in your heavy cream and season as desired. Continue simmering for another 20 minutes. Serve with your favorite Delverde Pasta.


Chef Danille is a rising star in the gourmet world of the Slow Food Movement. She previously worked for Thomas Keller at French Laundry before becoming Alice Water's protégé at Chez Panisse.