How I Make Ragù Bolognese | A Classic Northern Italian Meat Sauce Made with Care

Today I’m making Ragù Bolognese — a classic Northern Italian meat sauce 🍝❤️
This is one of those foundational recipes that rewards patience, good ingredients, and attention to technique.

Ragù is incredibly versatile. You can serve it with pasta, layer it into lasagna, spoon it over ravioli, pair it with spiralized zucchini, or even use it as a burger topping. But no matter how you serve it, what matters most is how you build it.

We’ll start with a battuto, slowly transform it into a soffrito, and then layer in pancetta, ground meat, tomatoes, wine, fresh herbs, and gentle heat. Nothing rushed. Nothing flashy. Just classic technique done with intention — plus a dad joke or two along the way.

This is comfort food that feels thoughtful, familiar, and deeply satisfying.

👉 Let me know in the comments: pasta, lasagna, or something unexpected — how would you serve this?

Thanks for cooking with me
— Chef Dad

Chapters

0:00 Welcome
0:23 Ingredients
1:02 Battuto
1:23 Dad Joke #1
1:30 Soffrito
2:08 Sauté Meat
2:38 Wine and Tomatoes
2:50 Simmer
3:19 Herbs and Nutmeg
2:40 Plating
4:08 Dad Joke #2
4:16 Tasting
5:08 Reflection

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If you love your ingredients, respect the process, and care about the people you’re cooking for, you’ll always create Food of Love. Some dishes are fast — and some are meant to simmer.

Chef Dad is Nahush A. Mokadam, MD
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