Have you ever thought a sauce tastes so good that you want to slurp it with a spoon? Let’s do it! I took the traditional Italian ragù sauce and it doesn’t need much magic to transform it into a comforting and flavorful Bolognese soup!
No kidding a good ragù needs hours to cook but in my books, it’s still an easy and fast recipe because after searing the meat and adding a few more ingredients you are almost done. I mean as the Bolognese soup continues to simmer away on the stove you can brush your dog (it’s freaking shedding season again) or read a book but no need to cook dinner anymore. I also love the thought to eat soup/sauce with pasta instead of pasta with a bit sauce over it.
Who doesn’t love ragù? And this Bolognese soup is as rich and meaty as the sauce. The long and slow simmer yields to a thick and smooth soup and builds layers of flavor without needing lots of seasoning. The noodles cook in the soup, we just mix them in when it is about finished and simmer until the pasta is very al dente.
- 2 tablespoons olive oil
- 1 pound beef stew meat (chuck roast cut into chunks)
- salt and fresh ground black pepper
- 1 onion, chopped
- 2 garlic cloves, minced
- 235 ml / 1 cup dry white wine
- 1 large can (800 g / 28 oz.) diced tomatoes, with their juice
- 710- 950 ml / 3-4 cups beef broth or water
- 3 tbsp tomato paste
- 3 celery stalks, chopped
- 4 carrots, peeled and chopped
- 1 ¼ to 1 ½ pounds fusilli pasta (gluten-free if necessary)
- fresh basil and freshly grated Parmesan cheese for serving
- In a large saucepan over medium-high heat the olive oil and the beef, season with salt and pepper and cook until browned, about 10-12 minutes.
- Add the onion and garlic and cook for about 2 minutes or until translucent.
- Pour the wine over the meat, let it simmer until it has mostly evaporated. Then add the tomatoes, 710 ml / 3 cups of the broth, and tomato paste into the saucepan. Cover with a lid and cook for 1 hour.
- Add the celery and carrots and cook for another hour.
- Pour the (uncooked) pasta into the soup and cook until very al dente. The pasta continues cooking in the soup so I usually check the pasta box for the right cooking time and reduce it by one minute. Add the remaining 240 ml / 1 cup of broth if necessary.
- Sprinkle with basil and pass the Parmesan cheese alongside.
- Leftover Bolognese soup will be thickened slightly the next day, so add some water before reheating.