Fabri's Authentic Bolognese Ragù Sauce

Name: Fabri's Authentic Bolognese Ragù Sauce
Cook time: 240 min
Total time: 240 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 1kg beef ribs; 500g pork shoulder; 100g Italian salami; 2 onions; 1 carrot; 2 celery stalks; 50g butter; Olive oil, as needed; 1 bottle red wine; 2 tbsp tomato paste; 2 cans whole tomatoes; 2 sprigs rosemary; Salt, to taste; Pepper, to taste; Water, as needed

Chef Fabri's life-changing ragù sauce, made by braising whole cuts of meat for a long time and shredding them along the grain to maximize flavor and texture, instead of using ground meat.

🙋 Recommended for

⭐ Those who want to taste a deep, rich, authentic Italian ragù sauce that's on another level compared to store-bought.
⭐ Those who want to make a large batch of sauce on the weekend and store it securely for later use.
⭐ Meat lovers who want a premium pasta sauce with satisfying meaty texture and juices.

240 min Difficulty Very hard Sauces & basics

Main ingredients 🥩

Beef ribsPork shoulderSalamiOnionCarrotCeleryButterOlive oilRed wineTomato pasteWhole tomatoesRosemary

Tags 🏷️

all-purpose sauce bulk cooking authentic Italian

Detailed recipeQuick recipe

Ingredients needed 🛒8 servings

1kg beef ribs
500g pork shoulder
100g Italian salami
2 onions
1 carrot
2 celery stalks
50g butter
Olive oil, as needed
1 bottle red wine
2 tbsp tomato paste
2 cans whole tomatoes
2 sprigs rosemary
Salt, to taste
Pepper, to taste
Water, as needed

Recipe 🍳

Make a vegetable stock by boiling celery trimmings, carrot, and onion in water for 30 minutes; set aside.
Finely chop the onion, carrot, and celery for the sofrito base and set aside.
In a pot, heat butter and olive oil over medium-low heat and slowly sauté the chopped vegetables until the moisture evaporates and they begin to caramelize, bringing out their sweetness.
Finely chop the salami into pieces similar in size to the vegetables, then add to the pot and sauté until its oils are released.
In a pan, heat olive oil over high heat and sear the beef ribs and pork shoulder until nicely browned on all sides, creating a Maillard reaction.
Add the seared whole cuts of meat to the vegetable pot. Deglaze the pan with red wine, scraping up any browned bits, then pour it all into the pot.
Add the tomato paste, salt, pepper, rosemary, and crushed whole tomatoes to the pot, then pour in enough vegetable stock to just cover the ingredients.
Cover the pot, leaving the lid slightly ajar (propped with a chopstick to allow steam to escape), and simmer over low heat for at least 3 hours, until reduced and concentrated.
Once the meat is tender and falling apart, remove the whole cuts from the pot and shred or finely chop them on a cutting board.
Return the shredded meat to the sauce, bring to a boil, then simmer until thick and rich, finishing the authentic ragù sauce.

Finely chop onion, carrot, celery, and salami, then sauté thoroughly with butter in a pot to build the base.
Sear beef ribs and pork shoulder until browned, then add to the pot along with red wine, tomato paste, whole tomatoes, vegetable stock, and rosemary.
Simmer gently for at least 3 hours, then remove the tender meat, shred it, and stir back into the sauce to reduce further.

Cooking tips 💡

Using ground meat can make it dry after long simmering, so braising whole cuts and shredding them yields a tender texture and deep meaty flavor.
Use a red wine rich in tannins to help tenderize the meat and add depth of flavor.
Portion and freeze the finished ragù sauce; it keeps for over a month and can be used in various dishes.

Shop ingredients on Coupang(Ad)

Beef ribs Pork shoulder Salami Onion Carrot Celery Butter Olive oil Red wine Tomato paste Whole tomatoes Rosemary

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