Balsamic Ragout bolognese - Mazzettil'Originale Balsmaic vinegar of Modena Yellow Label

Balsamic Ragù 'Bolognese' style - Ragout with Balsamic Vinegar of Modena

Undeniably one of the best known Italian dishes, Ragù is a Mazzetti family favourite. Our Balsamic Vinegar adds depth and flavour to this delicious Ragù recipe. Go on, give it a taste!

Time: 2+ hours Level: More challenging Serves: 8
Pairs Perfectly With
Yellow Label Balsamic Vinegar of Modena
Mazzetti Originale Balsamic Vinegar of Modena Yellow Label Signature Series 8.45 FL OZ
Tips from a Master

Sugar is an important ingredient in this dish, it balance out the zestiness of the tomato and Balsamic Vinegar. If you prefer an even sweeter version, use our Mazzetti Black Label instead of the Yellow Label. Cesare

Shopping List

1.4kg of tomato passata

500g raw ground beef

1 large brown onion finely chopped

2 carrots finely chopped

1 celery stalk finely chopped

1 beef stock cube

125ml of white wine

5 tbsp of olive oil

2 tsp of white sugar

3 tbsp of Mazzetti Balsamic Vinegar of Modena

6 cups of tomato passata

17 oz raw ground beef

1 big yellow (brown) onion

2 carrots

1 celery stalk

1 beef stock cube

½ cup of white wine

5 tbsp of olive oil

2 tsp of white sugar

3 tbsp of Mazzetti Balsamic Vinegar of Modena

  • Step 1.

Heat olive oil in a large pot with a lid. Add the carrots, celery and onion and cook on a low heat for 10-12 minutes.

  • Step 2.

Add the ground beef to the pot, breaking up with two wooden spoons. Cook until browned all over then add the white wine and bring to a simmer. Season generously with salt and cracked black pepper.

  • Step 3.

Add the passata, then fill one of the bottles with hot water, and splash into the pot. Add the balsamic vinegar and the sugar, and mix everything gently with a wooden spoon. Partially cover the pot with the lid, turn the heat to a minimum and let it cook for 3 hours, mixing it every 15 minutes and adding extra water if necessary.

  • Step 4.

Towards the end of cooking time, crumble in the beef stock cube and mix well. Season again to taste.

Serve with pappardelle pasta and Parmigiano Reggiano

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