Jeries's recipes
Bolognese ragù

Bolognese ragù

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Saved (planned recipe with confirmed quantity changes; final revision September 17, 2026)

Italian · main · Serves: amount not given

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Ingredients

  • Ground pork — 1,050 g
  • Ground beef — 350 g
  • Onions — 2
  • Carrots — 3
  • Celery — 1 very large stalk
  • Mutti passata — 750 ml
  • Tomato paste — 2 tablespoons
  • Red wine — approximately 375 ml (half a standard 750 ml bottle)
  • Stock or water — 400–500 ml
  • Milk — 200 ml
  • Bay leaf — amount not given
  • Thyme — minimal amount, exact quantity not given
  • Rosemary — minimal amount, exact quantity not given
  • Chili — optional, amount not given

No chopped tomatoes were included in this final revision.

Steps

  1. Prepare the onions, carrots and celery.
  2. Cook the vegetables as the soffritto.
  3. Add the pork and beef.
  4. Brown the meat.
  5. Add the red wine.
  6. Reduce until little free liquid remains and the strong alcohol smell has dissipated.
  7. Add the passata and tomato paste.
  8. Add the stock or water.
  9. Add bay leaf and the chosen herbs.
  10. Simmer gently for approximately 2 hours.
  11. Add milk during the final 20–30 minutes.
  12. Finish and adjust the sauce.

Notes

  • This was a long-running conversation involving several distinct meat ratios, pasta applications and lasagna preparations.
  • Final C — 1.4 kg pork and beef ragù
  • Date of recovered final revision: September 17, 2026
  • Unclear: The record confirms the quantities discussed but does not independently verify every ingredient that entered the pot.

My decisions

  • I selected 1.4 kg meat.
  • The recovered final ratio was 75% pork and 25% beef.
  • I specified a very large celery stalk.
  • I asked whether half a bottle of wine was appropriate.

Variations (ideas from the same chat, in order)

  • Traditional Bolognese ragù.
  • Beef-and-pork Bolognese.
  • Large-batch Bolognese using 1.8 kg meat.
  • Bolognese with Mutti passata, chopped tomatoes and tomato paste.
  • Bolognese using milk rather than sugar to soften tomato acidity.
  • Lasagna using the Bolognese.
  • Lasagna with béchamel and Parmesan.
  • Bolognese for potato gnocchi.
  • Gnocchi with previously frozen, thick Bolognese.
  • Bolognese using 750 g beef and 250 g lamb/sheep.
  • Bolognese using 750 g pork and 250 g beef.
  • Bolognese using 1.4 kg meat.
  • Final larger batch using 1,050 g pork and 350 g beef.
  • Adjustment of red wine from 300 ml to approximately half a bottle.
Early 500 g version (November 11, 2024)
  • Ground meat - 500 g (specific species breakdown not recovered)
  • Olive oil - 2 tablespoons
  • Onion - 1 large
  • Carrot - 1 large
  • Celery - 1 stalk
  • Garlic - 3 cloves
  • Wine - 80 ml
  • Milk - 240 ml
  • Tomatoes - 400 g
  • Bay leaf - 1
  • Thyme - amount not given
  • Tomato paste - optional 1 tablespoon

Method detail beyond a conventional ragù sequence is not sufficiently recoverable to assign a precise final order.

Status: proposed; cooking not confirmed.

Unclear: Meat blend, exact ordered steps and whether prepared.

Earlier batch with fresh and cherry tomatoes (May 1, 2025)

One earlier message accepted adding SIX fresh tomatoes alongside cherry tomatoes. This is specific to that earlier batch.

Amount of cherry tomatoes: not given.

Final A: earlier large-batch ragù

Status: Recipe quantities substantially recovered; actual execution cannot be verified ingredient by ingredient.

  • Ground beef — 900 g
  • Ground pork — 900 g
  • Mutti passata — 800 g
  • Mutti chopped tomatoes — 400 g
  • Tomato paste — 60 g
  • Onion — amount not given
  • Carrot — amount not given
  • Celery — amount not given
  • Red wine — amount not recoverable
  • Stock — amount not recoverable
  • Milk — amount not recoverable
  • Herbs — exact selection and amounts not fully recoverable

An additional can of chopped tomatoes was discussed as optional.

  1. Prepare and cook the soffritto.
  2. Brown the ground meat.
  3. Add red wine after browning.
  4. Reduce the wine before adding tomato ingredients.
  5. Add passata, chopped tomatoes and tomato paste.
  6. Add stock and seasonings.
  7. Simmer gently for approximately 2–2.5 hours.
  8. Incorporate milk during the finishing stage.
  9. Rest the ragù for approximately 30 minutes.
Final B: beef and lamb ragù

Status: FINAL — PLANNED

  • Beef — 750 g
  • Lamb/sheep — 250 g

Other ingredient amounts are not fully recoverable.

  1. Prepare the soffritto.
  2. Brown the meat.
  3. Add red wine and reduce.
  4. Add tomatoes and stock.
  5. Simmer for approximately 90 minutes.
  6. Add milk during the final 30 minutes.
  7. Rest for 15–30 minutes.
  8. Add cheese when serving, rather than cooking it into the sauce.

Source: ChatGPT archive (recipes-part-2.pdf), conversation 9, Initial date: May 1, 2025; Later revisions: July 2025 and September 2026