Dive into the heart of Italian cuisine with our take on the classic Artusi Bolognese recipe! Originating from Bologna in the Emilia-Romagna region, this rich and hearty meat sauce—known as ragù alla Bolognese—has warmed tables for centuries. We’re thrilled to share a version inspired by Pellegrino Artusi, the father of Italian cooking, who documented this iconic dish in his 1891 cookbook.
Unlike the spaghetti Bolognese you might know, authentic Bolognese pairs beautifully with fresh tagliatelle and offers a depth of flavor that’s simply unmatched. Artusi’s recipe emphasizes slow cooking and simple, quality ingredients to create a sauce that’s both comforting and sophisticated.
About Artusi Bolognese Recipe
Dive into the heart of Italian culinary tradition with our exploration of the Artusi Bolognese Recipe. This iconic dish rooted in the vibrant city of Bologna represents the soul of authentic ragù alla Bolognese as immortalized by Pellegrino Artusi in his seminal 1891 cookbook La Scienza in Cucina e l’Arte di Mangiar Bene. Let’s uncover the rich history and meticulous preparation that make this recipe a timeless treasure in Italian cuisine.
The Legacy of Pellegrino Artusi
When we speak of Artusi Bolognese, we’re honoring the legacy of Pellegrino Artusi often hailed as the father of Italian gastronomy. His detailed documentation of ragù alla Bolognese introduced this hearty meat sauce to households beyond Emilia-Romagna. Artusi’s recipe isn’t just a set of instructions; it’s a cultural artifact that captures the essence of Bolognese cooking with an emphasis on patience and quality. We cherish his insistence on slow simmering to meld flavors a method that transforms simple ingredients into a symphony of taste.
Authentic Ingredients and Pairings
Unlike the popularized spaghetti Bolognese often seen outside Italy the true Artusi Bolognese Recipe pairs exquisitely with fresh tagliatelle. This wide flat pasta captures the robust sauce in every bite delivering a textural harmony that’s simply unmatched. Artusi’s original recipe calls for ingredients like beef pancetta and a touch of white wine steering clear of overpowering spices to let the natural flavors shine. We adhere to this philosophy ensuring each component from the creamy milk to the aromatic carrots plays its part in creating a balanced dish.
Key Characteristics of Artusi’s Ragù
What sets the Artusi Bolognese Recipe apart? It’s all in the details. Artusi advocated for a sauce that’s neither too liquid nor overly thick achieving a perfect coating consistency for pasta. Below we’ve outlined the defining traits of this classic ragù in a clear format for quick reference.
| Characteristic | Description |
|---|---|
| Texture | Smooth and velvety with finely chopped ingredients. |
| Cooking Time | Slow-cooked for hours to deepen flavors. |
| Meat Base | Primarily beef with pancetta for richness. |
| Liquid Components | Includes white wine and milk for balance. |
| Serving Style | Traditionally paired with tagliatelle not spaghetti. |
Why Slow Cooking Matters
In our journey with the Artusi Bolognese Recipe we’ve learned that time is the secret ingredient. Slow cooking allows the ragù to develop a profound depth of flavor as the meat tenderizes and the aromatics meld into a cohesive sauce. Artusi himself noted “patience is the virtue of the cook” and we couldn’t agree more. As the sauce simmers on low heat for hours the kitchen fills with an irresistible aroma a promise of the comforting meal to come. This method ensures every spoonful bursts with the rustic warmth of Bologna’s culinary heritage.
Adapting Artusi for Modern Kitchens
While we stay true to the spirit of Pellegrino Artusi’s vision we also recognize the need to adapt for today’s busy lifestyles. Using tools like a slow cooker can replicate the long simmer times without constant supervision. We encourage sourcing high-quality beef and pancetta from local butchers to maintain authenticity even if you’re short on time. By blending tradition with modern convenience we ensure the Artusi Bolognese Recipe remains accessible to all who wish to savor a piece of Italian history on their plates.
Ingredients for Artusi Bolognese
Let’s dive into the heart of our Artusi Bolognese Recipe by gathering the essential components that make this ragù alla Bolognese a true masterpiece. With high-quality ingredients, we can recreate the authentic flavors of Bologna as documented by Pellegrino Artusi himself.
Main Ingredients
Here are the core ingredients we need to craft an authentic Artusi Bolognese ragù. We’ve ordered them as they’ll be used in the recipe with specific preparation notes for clarity:
- Beef (1 lb / 450g) – Opt for coarsely ground chuck or a mix of lean and fatty cuts for rich flavor and texture.
- Pancetta (3 oz / 85g) – Finely diced to add a savory depth; ensure it’s unsmoked for authenticity.
- Onion (1 medium) – Finely chopped to create a subtle sweet base for the sauce.
- Carrot (1 medium) – Finely chopped for a hint of sweetness and color.
- Celery (1 stalk) – Finely chopped to complete the classic soffritto trio.
- Butter (2 tbsp) – Unsalted to control the seasoning and enhance richness.
- White Wine (1/2 cup / 120ml) – Dry variety to deglaze and add a bright note; avoid reds as per Artusi’s tradition.
- Whole Milk (1 cup / 240ml) – Full-fat to balance acidity and create a creamy texture.
- Tomato Paste (2 tbsp) – Concentrated for a subtle tomato depth without overpowering the meaty essence.
- Beef Stock (1-2 cups / 240-480ml) – Low-sodium and preferably homemade to control flavor and consistency.
- Salt and Pepper – To taste for seasoning; keep it minimal to let natural flavors shine.
Optional Additions
- Bay Leaf (1 leaf) – Add during simmering for a subtle aromatic note; remove before serving.
- Nutmeg (a pinch) – Finely grated for a warm undertone; Artusi mentions this as an occasional enhancement.
- Dried Porcini Mushrooms (1 oz / 30g) – Soaked and finely chopped to intensify umami; a nod to regional variations.
- Garlic (1 clove) – Minced finely if desired for a modern twist; use with restraint as it’s not in the original recipe.
Equipment Needed
When preparing the Artusi Bolognese Recipe, having the right tools in our kitchen ensures a seamless cooking experience and helps us achieve that authentic ragù alla Bolognese texture and flavor. Let’s dive into the essential equipment we need to craft this iconic dish inspired by Pellegrino Artusi himself. With these tools, we can honor the slow-cooked tradition of Bologna’s culinary heritage while making the process efficient and enjoyable.
Essential Cooking Tools
To bring the rich and comforting aroma of Artusi Bolognese to life, we rely on a few key pieces of equipment. Here’s what we need:
- Heavy-Bottomed Pot or Dutch Oven: A sturdy pot is crucial for slow cooking our ragù over several hours. It distributes heat evenly and prevents burning, ensuring that velvety smooth texture Artusi emphasized.
- Wooden Spoon: Perfect for stirring the ragù as it simmers. It’s gentle on our pot and helps us blend the ingredients without breaking them down too much.
- Sharp Chef’s Knife: Essential for finely dicing pancetta, onion, carrot, and celery. Precision cuts ensure even cooking and a cohesive base for our sauce.
- Cutting Board: A reliable surface for all our chopping and prep work. Opt for a large, stable board to handle multiple ingredients at once.
- Measuring Cups and Spoons: Accuracy matters when adding white wine, milk, or tomato paste. These tools help us stick to the traditional ratios for balanced flavors.
Optional but Helpful Gear
While the essentials cover the basics, a few additional tools can elevate our Artusi Bolognese Recipe preparation:
- Slow Cooker or Crock-Pot: For modern kitchens, this is a game-changer. It allows us to set and forget the ragù while still achieving that deep, melded flavor through hours of gentle simmering.
- Food Processor: If time is short, we can use this to quickly chop our vegetables and pancetta. Just be cautious not to over-process; we want a fine dice, not a puree.
- Fine Mesh Strainer: Useful if we’re making homemade beef stock or need to strain any optional ingredients like soaked dried porcini mushrooms.
- Kitchen Scale: For precision with ingredients like ground beef or pancetta, especially if we’re scaling the recipe up or down.
Equipment for Serving
Serving the Artusi Bolognese with authenticity means pairing it with fresh tagliatelle. Here’s what we need to complete the experience:
- Large Pasta Pot: To cook our tagliatelle to al dente perfection. A spacious pot ensures the pasta doesn’t stick together.
- Colander: For draining the pasta quickly and efficiently before tossing it with our luscious ragù.
- Serving Bowl or Platter: A wide, shallow bowl works best to showcase the pasta coated in the rich ragù alla Bolognese, making every bite a visual and sensory delight.
Quick Equipment Checklist Table
To keep things organized, here’s a handy table summarizing the equipment we need for crafting the perfect Artusi Bolognese Recipe:
| Category | Equipment | Purpose |
|---|---|---|
| Cooking Essentials | Heavy-Bottomed Pot/Dutch Oven | Even heat for slow simmering |
| Wooden Spoon | Stirring without damaging pot | |
| Chef’s Knife | Precision chopping of ingredients | |
| Cutting Board | Stable surface for prep work | |
| Measuring Cups/Spoons | Accurate measurement of liquids | |
| Optional Gear | Slow Cooker/Crock-Pot | Hands-off slow cooking |
| Food Processor | Quick chopping of vegetables | |
| Fine Mesh Strainer | Straining stock or optional ingredients | |
| Kitchen Scale | Precise ingredient portions | |
| Serving Essentials | Large Pasta Pot | Cooking tagliatelle evenly |
| Colander | Draining pasta efficiently | |
| Serving Bowl/Platter | Presenting the final dish beautifully |
With this lineup of tools, we’re fully equipped to recreate the Artusi Bolognese Recipe with the same patience and care that Pellegrino Artusi championed in his 1891 cookbook. Each piece of equipment plays a role in bringing out the rich flavors and smooth texture that make this ragù a true masterpiece of Italian cuisine.
Preparation Steps
Let’s dive into the heart of crafting an authentic Artusi Bolognese Recipe with precise steps to bring this iconic ragù alla Bolognese to life. With our focus on tradition and flavor, we’ll guide you through every detail to recreate Pellegrino Artusi’s timeless dish.
Prep the Ingredients
Before we start cooking this classic Artusi Bolognese, let’s ensure all components are ready for a seamless process. Follow these steps to prepare the ingredients with precision:
- Finely dice the vegetables: Grab your sharp chef’s knife and chop 1 medium onion, 1 medium carrot, and 1 celery stalk into small uniform pieces. This holy trinity of Italian cooking, known as soffritto, forms the aromatic base of our ragù.
- Prepare the pancetta: Take 4 ounces of unsmoked pancetta and dice it into tiny cubes. This adds a subtle richness that’s essential for an authentic ragù alla Bolognese.
- Measure the liquids: Pour out 1 cup of dry white wine, 1 cup of whole milk, and 2 cups of beef stock into separate containers for easy access. These will build the depth of flavor during slow cooking.
- Dilute the tomato paste: Mix 2 tablespoons of tomato paste with a splash of water or stock to loosen it up. This ensures it blends smoothly into the sauce without clumping.
- Optional flavor boosts: If using, soak 1 ounce of dried porcini mushrooms in warm water for 20 minutes then chop finely. Also grate a pinch of fresh nutmeg or have a bay leaf ready to enhance the aroma.
Mise en Place Tips
Setting up your workstation with mise en place—everything in its place—is key to mastering the Artusi Bolognese Recipe without stress. Here are our expert tips to streamline the process:
- Organize your ingredients: Arrange all prepped items—vegetables, pancetta, ground beef (1 pound of coarsely ground chuck), and liquids—in small bowls or on a tray near your cooking area. This prevents any last-minute scrambling.
- Set up your tools: Keep your heavy-bottomed pot or Dutch oven on the stove with a wooden spoon nearby for stirring. Have a ladle handy for adding liquids gradually.
- Prep for slow cooking: If using a slow cooker for modern convenience, ensure it’s plugged in and set to low. Alternatively double-check that your stovetop burner is ready for low simmering over several hours.
- Taste test essentials: Have a small spoon and extra salt and pepper on hand to adjust seasoning as the ragù develops its comforting Bologna heritage aroma.
- Pasta pairing prep: While the ragù simmers later, boil water in a large pasta pot for fresh tagliatelle—the traditional pairing for ragù alla Bolognese as per Artusi’s 1891 cookbook. Keep a colander ready for draining.
With these steps and tips, we’re poised to transform simple ingredients into a rich velvety sauce that embodies the soul of Italian cuisine.
Cooking Instructions
Let’s dive into the heart of crafting an authentic Artusi Bolognese with our step-by-step guide. We’ll walk you through the process to ensure your ragù alla Bolognese captures the rich flavors of Bologna’s culinary heritage.
Sautéing the Base
Start by building the foundation of our Artusi Bolognese with a fragrant soffritto. Grab your heavy-bottomed pot or Dutch oven and place it over medium heat. Add 2 tablespoons of unsalted butter and let it melt until it sizzles gently. Toss in 3 ounces of finely diced unsmoked pancetta and cook for about 5 minutes until it renders its fat and turns golden. Next, add 1 finely chopped medium onion, 1 finely chopped medium carrot, and 1 finely chopped celery stalk. Stir frequently with a wooden spoon for 8-10 minutes until the vegetables soften and become translucent, releasing a sweet aroma that fills the kitchen. This base is crucial for the deep flavor of our ragù.
Simmering the Sauce
Now let’s transform our base into the velvety Artusi Bolognese sauce. Increase the heat to medium-high and add 1 pound of coarsely ground beef. Break it apart with your spoon and cook for 10-12 minutes until browned, ensuring no large clumps remain. Pour in 1 cup of dry white wine and let it simmer for 5 minutes to deglaze the pot, scraping up any browned bits for extra flavor. Reduce the heat to low and stir in 2 tablespoons of tomato paste diluted with 1/2 cup of beef stock, along with an additional 1 1/2 cups of beef stock. If using optional ingredients, add a bay leaf or a pinch of ground nutmeg now. Cover the pot with a lid slightly ajar and let the sauce simmer gently for 2-3 hours. Stir occasionally and add more stock or water in 1/4 cup increments if it thickens too much. The slow simmer melds the flavors into a rich, comforting ragù with a texture that clings perfectly to pasta.
| Ingredient Adjustments During Simmering | Quantity | Notes |
|---|---|---|
| Additional Beef Stock or Water | 1/4 cup increments | Add if sauce thickens too much |
| Simmering Time | 2-3 hours | Ensure low heat for flavor melding |
Adjusting Flavors
As our Artusi Bolognese nears completion, it’s time to perfect the taste and texture. After simmering, uncover the pot and stir in 1 cup of whole milk to balance the acidity and add a creamy finish. Cook for an additional 10-15 minutes on low heat, stirring gently to incorporate the milk. Taste the sauce and adjust with a pinch of salt or black pepper if needed, keeping in mind Pellegrino Artusi’s philosophy of subtle seasoning. Remove any bay leaf before serving. The final ragù should be smooth and thick, coating the back of your spoon with a savory depth that whispers of Bologna’s kitchens. Pair it with freshly cooked tagliatelle for the true Artusi experience.
Serving Suggestions
We’re thrilled to guide you through the final touches of enjoying our Artusi Bolognese masterpiece. Let’s explore how to serve this iconic ragù alla Bolognese to truly honor its rich heritage and flavors.
Pairing with Pasta
When it comes to serving our Artusi Bolognese, the choice of pasta is paramount to achieving an authentic experience. As Pellegrino Artusi emphasized in his 1891 cookbook, the traditional pairing is with fresh tagliatelle—a wide, flat pasta that perfectly captures the thick, velvety texture of the ragù. The broad surface of tagliatelle allows each strand to be generously coated with the sauce, ensuring every bite bursts with the deep, savory notes of slow-cooked beef and aromatic vegetables.
If tagliatelle isn’t available, opt for other hearty pasta shapes like pappardelle or even fettuccine. These alternatives still hold up well under the weight of the sauce. Avoid thin pastas like spaghetti, often associated with the non-traditional “spaghetti Bolognese,” as they fail to support the robust Artusi Bolognese ragù. To prepare, cook your pasta in a large pot of salted boiling water until al dente, drain using a colander, and immediately toss with a ladle of warm ragù to meld the flavors. Reserve a cup of pasta water to adjust the sauce consistency if needed. Serve hot on warmed plates to maintain that comforting Bologna warmth.
For an authentic touch, consider making your own fresh pasta. Roll out the dough thinly, cut it into tagliatelle strips, and cook for just 2-3 minutes in boiling water. This extra effort elevates the dish, mirroring the care Artusi poured into his recipes. Here’s a quick reference for pasta pairings:
| Pasta Type | Suitability for Artusi Bolognese | Cooking Tip |
|---|---|---|
| Tagliatelle | Best Choice | Cook al dente; toss with ragù immediately. |
| Pappardelle | Great Alternative | Use for a rustic feel; holds sauce well. |
| Fettuccine | Good Option | Slightly narrower but still effective. |
| Spaghetti | Not Recommended | Too thin to support heavy ragù. |
Garnishing Ideas
To complete the presentation of our Artusi Bolognese, garnishing plays a subtle yet impactful role. Traditionally, this dish doesn’t call for heavy adornments, as the ragù itself is the star. However, a light sprinkle of freshly grated Parmigiano-Reggiano cheese adds a nutty, salty depth that complements the sauce’s richness. Use a microplane or fine grater to ensure the cheese melts seamlessly into the warm pasta and ragù.
For a touch of freshness, consider a few finely chopped parsley leaves scattered on top. This adds a pop of color and a hint of herbal brightness without overpowering the dish’s classic flavors. If you’re feeling adventurous, a tiny pinch of freshly ground black pepper or a whisper of grated nutmeg—echoing the optional ingredients in Artusi’s recipe—can enhance the aromatic profile.
Remember to serve the dish on warmed plates to preserve the comforting heat of the Artusi Bolognese. As Artusi might have said, “Let the simplicity of the ragù shine through with minimal but thoughtful touches.” Avoid heavy garnishes like basil or excessive cheese, as they can detract from the authentic Bologna experience. With these garnishing ideas, we ensure every plate reflects the soul of Italian culinary tradition.
Make-Ahead and Storage Tips
As we continue our journey with the Artusi Bolognese Recipe, let’s dive into practical ways to save time and preserve the rich flavors of this iconic ragù alla Bolognese. Preparing this dish ahead of time or storing leftovers properly ensures that the comforting essence of Bologna’s culinary heritage remains intact. Below, we’ve outlined detailed tips under key subheadings to help you master the art of make-ahead preparation and storage with confidence.
Preparing Artusi Bolognese in Advance
One of the beauties of the Artusi Bolognese is how well it lends itself to advance preparation. The slow-cooked nature of this ragù means its flavors deepen over time, making it an ideal dish to prepare ahead for busy days or special occasions. Follow these steps to ensure your ragù alla Bolognese stays authentic and delicious:
- Cook the Ragù Fully: Prepare the Artusi Bolognese following our detailed recipe steps up to the final simmer. Allow it to cook for the full 2-3 hours to meld the flavors of beef, pancetta, and white wine.
- Cool It Down: Once cooked, let the ragù cool completely at room temperature. Avoid sealing it while warm to prevent condensation and bacterial growth.
- Portion for Convenience: Divide the cooled ragù into meal-sized portions. This makes reheating easier and ensures you only thaw what you need.
- Refrigerate or Freeze: Store portions in airtight containers or heavy-duty freezer bags. Label with the date to track freshness.
Pro Tip: “The Artusi Bolognese tastes even better the next day as the flavors continue to develop overnight. Plan ahead for an effortless yet impressive meal!”
Storing Artusi Bolognese Safely
Proper storage is key to maintaining the smooth texture and rich aroma of your Artusi Bolognese. Whether you’re keeping it in the fridge for a quick meal or freezing it for later, we’ve got you covered with these guidelines:
- Refrigeration: Store the ragù in an airtight container in the refrigerator for up to 3-4 days. Keep it at or below 40°F (4°C) to ensure safety.
- Freezing: For longer storage, freeze the Artusi Bolognese for up to 3 months. Use freezer-safe containers or bags and leave a little space at the top for expansion.
- Avoid Cross-Contamination: Always use clean utensils when handling the ragù to prevent introducing bacteria. Store it away from raw meats in the fridge or freezer.
Here’s a quick reference table for storage durations:
| Storage Method | Duration | Temperature | Notes |
|---|---|---|---|
| Refrigeration | 3-4 days | 40°F (4°C) or below | Use airtight containers for freshness. |
| Freezing | Up to 3 months | 0°F (-18°C) or below | Label with date for easy tracking. |
Reheating for Optimal Flavor
Reheating your Artusi Bolognese correctly is just as important as preparing and storing it. We want to preserve that creamy finish and perfect coating consistency for your tagliatelle. Follow these steps for the best results:
- Thawing: If frozen, thaw the ragù overnight in the refrigerator. Avoid microwaving to defrost as it can unevenly heat and alter the texture.
- Stovetop Reheating: Transfer the ragù to a saucepan or Dutch oven. Warm it over low heat stirring occasionally. Add a splash of beef stock or water if it appears too thick.
- Microwave Option: If time is tight reheat in a microwave-safe dish in 1-minute intervals stirring in between to ensure even heating.
- Check Temperature: Ensure the ragù reaches an internal temperature of 165°F (74°C) for food safety.
Flavor Boost: “When reheating consider tossing in a pinch of freshly grated nutmeg or a splash of whole milk to revive the Artusi Bolognese’s signature balance.”
Storing and Pairing with Pasta
While the ragù alla Bolognese can be made ahead the pasta should ideally be cooked fresh to maintain the authentic Artusi experience. Here’s how we balance storage and pairing:
- Store Separately: Keep the ragù and pasta separate during storage. Cooked pasta can become soggy if mixed with the sauce for too long.
- Fresh Tagliatelle: Prepare fresh tagliatelle just before serving. Boil it in salted water until al dente then toss it directly with the reheated ragù.
- Portion Control: If you must store pasta with sauce combine only what you’ll eat in one sitting. Reheat small portions to avoid overcooking the pasta.
By following these make-ahead and storage tips we ensure that every bite of your Artusi Bolognese reflects the soul of Italian culinary tradition. Whether you’re planning a weeknight dinner or a festive gathering these strategies help you serve a dish that’s as comforting as it is timeless.
Conclusion
We hope you’re inspired to bring the authentic Artusi Bolognese into your kitchen. This timeless ragù isn’t just a recipe—it’s a celebration of Bologna’s rich culinary soul.
Let’s honor tradition by taking our time with each step and savoring the process. Trust us the effort is worth every delicious bite.
If you give this dish a try share your experience with us. We’d love to hear how it turned out!
Frequently Asked Questions
What is the origin of Artusi Bolognese ragù?
The Artusi Bolognese ragù originates from Bologna, Italy, and was popularized by Pellegrino Artusi in his 1891 cookbook. Known as the father of Italian gastronomy, Artusi documented the traditional recipe for ragù alla Bolognese, emphasizing slow cooking and high-quality ingredients. This authentic version reflects Bologna’s rich culinary heritage and remains a cornerstone of Italian cuisine.
What pasta pairs best with Artusi Bolognese ragù?
Fresh tagliatelle is the traditional and best pairing for Artusi Bolognese ragù. Its wide, flat shape perfectly holds the thick, rich sauce. Alternatives like pappardelle or fettuccine can work, but thin pastas like spaghetti are not recommended as they don’t capture the sauce’s texture effectively.
What are the key ingredients in authentic Artusi Bolognese?
Authentic Artusi Bolognese includes coarsely ground beef, unsmoked pancetta, onion, carrot, celery, butter, dry white wine, whole milk, tomato paste, and beef stock. Optional additions like bay leaf, nutmeg, or dried porcini mushrooms can be used sparingly to enhance flavor while respecting the original recipe.
Why is slow cooking important for Artusi Bolognese?
Slow cooking is crucial for Artusi Bolognese as it allows the flavors of the ingredients to meld and develop over hours. This process creates a smooth, rich texture and a comforting aroma, embodying Bologna’s culinary tradition. It ensures the ragù coats pasta perfectly.
Can Artusi Bolognese be made ahead of time?
Yes, Artusi Bolognese can be made ahead of time. In fact, its flavors deepen when prepared in advance. Cool the ragù properly, portion it, and store it in the refrigerator for a few days or freezer for longer. Reheat gently to maintain its creamy texture.
What equipment is essential for making Artusi Bolognese?
Essential equipment includes a heavy-bottomed pot or Dutch oven for even heat distribution, a wooden spoon for stirring, and a sharp chef’s knife for chopping. Optional tools like a slow cooker or food processor can aid in modern preparation, while a pasta pot and colander are needed for serving.
How can I adapt Artusi Bolognese for modern kitchens?
You can adapt Artusi Bolognese for modern kitchens by using a slow cooker for convenience while maintaining authentic ingredients. Ensure high-quality beef, pancetta, and white wine are used, and follow the traditional slow-cooking method to preserve the dish’s rich, classic flavor.
How should Artusi Bolognese be stored?
Store Artusi Bolognese by cooling it completely, then portioning it into airtight containers. Refrigerate for up to a few days or freeze for longer storage. Keep the ragù separate from pasta during storage, and reheat gently to preserve its creamy consistency before serving.