A splash of dry white wine or red wine is added to the hot pan, scraping the bottom vigorously to dissolve the caramelized bits. For a Serious Eats-style ragu, this mixture is cooked patiently over medium-low heat, allowing the natural sugars in the vegetables to caramelize slightly and develop a complexity that raw aromatics cannot match.
How to Choose the Perfect Meat Cut for Serious Eats Ragu Bolognese
A genuine ragu requires a long, slow simmer, often developed over the course of several hours. Serious Eats approaches this iconic recipe not just as a collection of steps, but as a science project designed to maximize flavor, texture, and efficiency in the home kitchen.
This is not a dish to be rushed; it is a marathon, not a sprint. Simmering Time and Technique Perhaps the most defining characteristic of a true bolognese is its patience.
How to Choose the Perfect Meat Cut for a Serious Eats Ragu Bolognese
High heat is essential, breaking the meat into small, distinct pieces with a wooden spoon to encourage maximum surface area contact with the hot pan, creating fond—the delicious browned bits that will later infuse the sauce with profound savoriness. When browning the meat, the key is to avoid steaming it in its own fat.
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