Jul 14 2026
Restaurants›Quartiere›Ragù Bolognese Recipe

Ragù Bolognese Recipe

Inspired by Quartiere
Time2h
Serves4

Beef and pork ragu, pecorino, mafalda

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Ingredients

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Meats

Vegetables

Liquids

Seasonings

Pasta

Cheese

Method

Preparing the Ingredients

  1. 1

    Chop the Vegetables

    Finely chop the onion, carrot, celery stalk, and garlic cloves. Set aside.

Cooking the Ragù

  1. 2

    Sauté the Base

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

  2. 3

    Brown the Meat

    Add the ground beef and ground pork to the pot. Cook until the meat is browned, breaking it apart with a spoon, about 10 minutes.

  3. 4

    Deglaze with Wine

    Pour in the red wine and let it simmer for about 5 minutes, scraping up any browned bits from the bottom of the pot.

  4. 5

    Add Tomatoes and Broth

    Stir in the crushed tomatoes and beef broth. Add salt, black pepper, dried oregano, and the bay leaf. Mix well.

  5. 6

    Simmer the Ragù

    Reduce the heat to low, cover the pot, and let the ragù simmer for at least 1 hour, stirring occasionally to prevent sticking.

Cooking the Pasta

  1. 7

    Cook the Mafalda

    In a large pot of salted boiling water, cook the mafalda pasta according to package instructions. Drain and set aside.

Serving

  1. 8

    Combine and Serve

    Toss the cooked mafalda pasta with the ragù. Serve hot, topped with grated pecorino cheese.

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