A combination of ground beef and ground pork delivers the ideal balance of lean structure and rich, unctuous fat that defines a traditional ragu. The goal is a sauce that is luxuriously thick, rich with the taste of slowly rendered meat and aromatic vegetables, and robust enough to cling to every strand of pasta.
Serious Eats Ragu Bolognese Richness Mouthfeel Method
The wine reduces quickly, leaving behind a concentrated essence that bridges the gap between the savory meat and the acidic components of the sauce. Enhancing Texture and Finish To reach the absolute peak of perfection, Serious Eats incorporates a few clever techniques that refine the texture of the classic ragu.
Following the wine, the addition of a high-quality tomato product—whether crushed San Marzano tomatoes, tomato paste, or a rich tomato puree—provides the necessary acidity and body to create a substantial, clingy sauce. The concentrated fond left behind is a treasure trove of flavor that must be unlocked.
Serious Eats Ragu Bolognese Richness Mouthfeel Method
When browning the meat, the key is to avoid steaming it in its own fat. This is where deglazing becomes a crucial step.
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