Bolognese with Ricotta Dumplings
Bolognese with Ricotta Dumplings
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 pound ground beef, 80/20 lean
- 1 pound ground pork
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, can
- 1 1/2 cups beef broth
- 1/2 cup whole milk
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Ricotta Dumplings
- 15 ounces whole milk ricotta cheese, drained if watery
- 1/2 cup Parmesan cheese, freshly grated
- 1 large egg
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon kosher salt
For Serving (Optional)
- Parmesan cheese, freshly grated, for garnish
- fresh basil, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the ground beef and ground pork to the pot. Increase heat to medium-high and cook, breaking up the meat with a spoon, until deeply browned and no pink remains, about 8-10 minutes. Drain off any excess fat, leaving about 2 tablespoons in the pot.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
⏱️ 12 min
- 4
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the crushed tomatoes, beef broth, whole milk, and bay leaf. Bring the sauce to a gentle simmer, then reduce heat to low, cover partially, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. The sauce should be thick and rich. Season with kosher salt and black pepper to taste. Remove the bay leaf before serving.
⏱️ 180 min
- 6
While the Bolognese simmers, prepare the dumplings. In a large bowl, combine the ricotta cheese, grated Parmesan cheese, large egg, nutmeg, and kosher salt. Mix well until combined.
⏱️ 5 min
- 7
Gradually add the all-purpose flour, mixing until a soft, slightly sticky dough forms. Do not overmix.
⏱️ 5 min
- 8
Lightly flour a clean work surface. Turn out the dough and gently knead a few times until cohesive. Divide the dough into 4 equal portions. Roll each portion into a rope about 3/4 inch thick. Cut the ropes into 1-inch pieces. You can leave them as is or gently roll them against a fork for ridges.
⏱️ 15 min
- 9
Bring a large pot of generously salted water to a rolling boil. Carefully drop the ricotta dumplings into the boiling water in batches, making sure not to overcrowd the pot.
⏱️ 5 min
- 10
Cook the dumplings for 3-5 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to transfer the cooked dumplings directly into the Bolognese sauce. Gently toss to coat. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired, and the reserved crispy pancetta.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bolognese with Ricotta Dumplings
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 pound ground beef, 80/20 lean
- 1 pound ground pork
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, can
- 1 1/2 cups beef broth
- 1/2 cup whole milk
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Ricotta Dumplings
- 15 ounces whole milk ricotta cheese, drained if watery
- 1/2 cup Parmesan cheese, freshly grated
- 1 large egg
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon kosher salt
For Serving (Optional)
- Parmesan cheese, freshly grated, for garnish
- fresh basil, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the ground beef and ground pork to the pot. Increase heat to medium-high and cook, breaking up the meat with a spoon, until deeply browned and no pink remains, about 8-10 minutes. Drain off any excess fat, leaving about 2 tablespoons in the pot.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
⏱️ 12 min - 4
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the crushed tomatoes, beef broth, whole milk, and bay leaf. Bring the sauce to a gentle simmer, then reduce heat to low, cover partially, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. The sauce should be thick and rich. Season with kosher salt and black pepper to taste. Remove the bay leaf before serving.
⏱️ 180 min - 6
While the Bolognese simmers, prepare the dumplings. In a large bowl, combine the ricotta cheese, grated Parmesan cheese, large egg, nutmeg, and kosher salt. Mix well until combined.
⏱️ 5 min - 7
Gradually add the all-purpose flour, mixing until a soft, slightly sticky dough forms. Do not overmix.
⏱️ 5 min - 8
Lightly flour a clean work surface. Turn out the dough and gently knead a few times until cohesive. Divide the dough into 4 equal portions. Roll each portion into a rope about 3/4 inch thick. Cut the ropes into 1-inch pieces. You can leave them as is or gently roll them against a fork for ridges.
⏱️ 15 min - 9
Bring a large pot of generously salted water to a rolling boil. Carefully drop the ricotta dumplings into the boiling water in batches, making sure not to overcrowd the pot.
⏱️ 5 min - 10
Cook the dumplings for 3-5 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to transfer the cooked dumplings directly into the Bolognese sauce. Gently toss to coat. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired, and the reserved crispy pancetta.
⏱️ 5 min