Ragu Bolognese Without Wine

A rich, deeply flavoured meat sauce built without wine. A combination of chicken stock and powdered gelatin delivers the body and silkiness that a long-braised Bolognese demands.

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Servings 8

Prep Time 10

Total Time 2 40

Ingredients

250 ml (1 cup) chicken stock (see note 1)
7 g (1 ½ tsp) powdered gelatin
2 tbsp extra virgin olive oil
1 kg (2 lb) minced beef
30 g (2 tbsp) unsalted butter
2 ribs celery finely minced
1-2 carrots peeled and finely minced
1 yellow onion finely minced
8 g (1 ½ tsp) salt divided (see note 2)
3 cloves garlic minced
2 tbsp tomato paste
1 (400g/14oz) can whole peeled tomatoes crushed with hands
2 tsp sherry vinegar
2 tsp fish sauce
2 bay leaves
100 g (1 cup) parmesan cheese finely grated
60 ml (¼ cup) cream

Instructions

Add the chicken stock to a large dish or measuring jug. At a height, sprinkle the gelatin over the stock, ensuring it's evenly distributed. Set aside until needed.
Add the oil to a large saucepan or Dutch oven and set over medium heat. Once shimmering, add the minced beef. Breaking the beef up with a spoon, cook until it begins to brown and bits stick to the bottom of the pan - about 5-10 minutes. Use a slotted spoon to remove the beef from the pan and set aside.
Add the butter to the pan. Once melted and foamy, add the celery, carrots and onion along with half of the salt. Cook, stirring frequently, until the vegetables have softened and are beginning to turn translucent - about 5 minutes. Add the garlic and tomato paste and cook for 1-2 more minutes, until fragrant and the tomato paste has darkened.
Stir in the browned beef along with any accumulated juices. Pour in the chicken stock and gelatin mixture. Add the tomatoes, sherry vinegar, fish sauce, bay leaves and remaining salt. Bring to a simmer, reduce the heat to low, and allow to very gently bubble, stirring every so often, until the sauce is thick and very little liquid remains, 2-3 hours.
Off heat, stir in the parmesan cheese and the cream. Taste to adjust for seasoning, adding salt and pepper where needed. Serve as desired.

Notes

For best results, use unsalted stock so you can control the seasoning of the final dish.
For best results, measure salt by weight, as different salts vary in crystal size and density.

Make Ahead

The ragu can be made up to 4 days in advance and stored in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of water if needed to loosen.

Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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