Lee Jae-hoon's Bolognese Pasta
A deeply flavorful ragù pasta made by browning minced meat and vegetables, then simmering with red wine and tomato sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- When sautéing the meat, cook until the moisture has completely evaporated and a browned, flavorful fond has formed on the bottom of the pan—this is key to the deep flavor of the ragù sauce.
- If using fresh herbs like rosemary and thyme, remove them just before serving after simmering the sauce to keep their subtle aroma without overpowering the dish.
Recommended for
- Those who want to make a deep, restaurant-style Italian ragù pasta at home.
- Those looking for a savory, rich meat sauce dish to enjoy with children.
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