Ragù Modenese - The Italian meat ragout with character

An honest ragù, as it has been braised in Modena for generations: with three types of meat, fine soffritto, a good dash of red wine - and plenty of time. This recipe is my version of a true classic that goes perfectly with tagliatelle, lasagne or simply fresh white bread.

I'll show you how to make your own ragù step by step - with a strong taste, creamy consistency and the right braised aroma. Home cooking in Italian - without any fuss.

This recipe will be a loyal companion in the kitchen. And best of all, it's great for preserving!

Preparation

Ingredients (for approx. 10-12 portions)

🧅 For the ragù base:

2 small onions, finely diced
2 carrots, finely diced
2 stalks of celery, finely diced
3 cloves of garlic, finely chopped
2 bay leaves
Sea salt & freshly ground pepper to taste

🧈 For fat & aroma:

50-100 g lard (or: 75 g butter + 25 ml olive oil)
150 g pancetta (or mild bacon), finely chopped
150 g Italian Cacciatore salami, finely diced

🍖 For the ragù meat:

300 g veal (e.g. cheek or shoulder), finely chopped
300 g pork shoulder or neck, finely chopped
300 g beef (e.g. calf or brisket), finely chopped

🍅 For the sauce:

150 g tomato purée
600 ml strained tomatoes
150 ml dry red wine (e.g. Sangiovese, Barbera, Zweigelt)
300-400 ml veal stock or beef stock

Preparation - step by step

1. Prepare the vegetables and fat:
  
  Melt the lard (or butter/olive oil) in a large casserole dish.
  
  Sauté the onion, carrot, celery, garlic and bay leaves over a medium heat until golden brown - approx. 10 minutes.
2. Season & add salami/bacon:
  
  Season with salt and pepper. Then add the pancetta and salami and fry vigorously until toasted.
3. Fry the meat in batches:
  
  Add the veal, pork and beef one after the other. Chop well and sear until the meat is colored and no more liquid is released.
4. Tomato paste & red wine:
  
  Add the tomato purée and fry briefly. Then deglaze with the red wine and simmer until almost completely reduced.
5. Braise with tomatoes & stock:
  
  Stir in the tomato purée and veal stock. Mix everything well and bring to the boil once.
6. Leave to stew for a long time:
  
  Reduce the heat, open the lid slightly. Cook the ragù for at least 3 hoursIf you prefer, simmer gently over a low heat for 5-6 minutes. Stir occasionally. Add a little stock or water if necessary.

Why you will love this ragù

💡 Why you'll love this ragù:

Authentic taste like in Modena
Deep flavor through 3 types of meat & red wine
Can be perfectly prepared and frozen
Goes well with pasta, lasagne, polenta or bread
Even better the next day!

📌 To the recipe video on YouTube:

👉 Ragù Modenese - make your own meat ragout

📌 To the pin on Pinterest:

👉 HausmannKocht on Pinterest

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