Ragù alla Mapo

Every time I eat Ragù alla Bolognese, I think of Mapo Tofu—and vice versa. There is something about these two dishes that makes them feel as though they exist in each other’s shadow. Even though their flavor profiles are quite different, I often imagine that if they were people, they would complement each other perfectly and form an unexpectedly great pair.

Out of pure curiosity, I began learning about the history and cooking methods of both dishes. After talking with my Northern Italian friends, as well as my mom and Chengdu aunties, practicing in my tiny kitchen, and cooking batch after batch of Ragù alla Bolognese and Mapo Tofu, I started experimenting with ways to combine the two—serving them with rice, pasta, and noodles. Eventually, I arrived at a recipe I am truly proud to share with you. This is neither an Italian-style mapo tofu nor a Chinese-style ragù; it is Ragù alla Mapo—something new that still inherits the essence of both originals.

This recipe is designed to be accessible for everyday cooking. Most of the ingredients can be found at your local market or in the international aisle of the supermarket. You might need a quick trip to Chinatown for a few items, but I promise everything is easy to find, budget-friendly, and requires only a little extra effort. I hope you enjoy it as much as I do.

I dedicate this recipe to Maomao—thank you for finishing all the experimental batches and for sharing the tips that helped shape this dish into a version that truly represents who I am.

First of all, I have not yet found a satisfying interpretation of a Ragù alla Bolognese and Mapo Tofu combination at fusion restaurants. Most fusion places aim to cater to local taste preferences and eating habits, which often eliminates the core flavors that define each dish.

Since Ragù alla Bolognese is more familiar to an international audience, the main goal here is to introduce the “麻 ma” (numbing) and “辣 la” (spicy heat) characteristics smoothly, without washing away the original taste of the ragù. This recipe also demonstrates how slow-cooking and high-heat cooking techniques can be combined in a way that is practical and accessible for home cooks.

INGREDIENTS - Ragù alla Mapo

Soffritto (Onion, Celery, and Carrot)

This classic trio is the foundation of many Italian braised dishes. Here, it builds the flavor base for a Ragù alla Bolognese before tomatoes and Sichuan ingredients are introduced.

Pork Sausage & Ground Beef

If you live outside of Italy, I recommend choosing the most basic Italian sausage available—avoid heavily seasoned or flavored varieties. Minced pork can also be used as an alternative. Since store-bought sausages often contain added salt and mild spices, it’s a good idea to consult your butcher if possible.

For the ground beef, choose a lean cut to keep the texture firm and prevent excess grease. Because the sausage already contributes fat and juiciness, lean beef works best in this recipe.

Guanciale

We do not use olive oil or pancetta in this recipe. Guanciale releases more fat than traditional pancetta (which is commonly used in Ragù alla Bolognese). This allows the soffritto to absorb all that flavorful pork fat before the slow-cooking process begins.

Canned Tomatoes

To keep the recipe simple and accessible, we use canned tomatoes. They are easy to find year-round, with longer shelf time and are typically harvested at peak ripeness, with minimal waste and consistent quality.

Red Wine

Many traditional Ragù alla Bolognese recipes call for white wine. However, since we only use a single glass—and because red wine pairs more naturally with the heavier flavors found in meaty dishes—I recommend Valpolicella Ripasso for added depth, or a more budget-friendly Barbera for casual days.

Bay Leaf

Adds gentle herbal notes and brings balance and depth to the ragù.

Silken Tofu

Widely available in most supermarkets around the world, silken tofu is essential for the Mapo Tofu element of the dish.

豆瓣酱 Doubanjiang (Chili Bean Paste)

Less famous internationally than Lao Gan Ma, but far more commonly used in everyday Sichuan cooking. Doubanjiang provides gentle heat, deep savory flavor, and helps remove the raw taste of tofu.

Depending on where you live, it may be available in the international aisle of your supermarket. If not, a quick trip to Chinatown will easily solve the problem. (Photo reference included below for the OG brand used in every Sichuan household.)

Oyster Sauce / Soy Sauce

You can use either one, or a combination of both. These replace salt in the cooking process and add depth and umami.

Sichuan Peppercorns

These require a bit more effort to find, but they are essential for the 麻 ma (numbing) sensation central to Mapo Tofu. Most Asian supermarkets carry them. Lightly toasting and crushing them before use can release their full aroma.

Chili Oil

This provides the 辣 la (spicy heat) element. Choose a chili oil with a heat level you are comfortable with—it does not need to be Chinese chili oil. The best choice is simply one you enjoy and are familiar with (Photo reference included below for my personal favorite one from Max Boonthanakit)

VARIATIONS AND UPGRADES - Ragù alla Mapo

For Those Who Prefer Less Heat

You can substitute 豆瓣酱 (doubanjiang) with 甜面酱 (tianmianjiang), or simply reduce the amount of doubanjiang used. Tianmianjiang adds a mildly sweet and savory backbone to the dish. For extra depth without added heat, you may also add two cloves of garlic when cooking the tofu with tianmianjiang to enhance pungency and umami.

For Those Who Prefer More Heat

Add Sichuan chili powder during cooking for extra spiciness. If you prefer a fresher, brighter chili flavor, garnish with freshly chopped Thai chilies.

Optional Garnishes

  • Freshly chopped green onions for color and freshness

  • A light drizzle of sesame oil to enhance nuttiness

SERVING SUGGESTIONS - Ragù alla Mapo

Traditional Ragù alla Bolognese is typically served with fresh long egg pasta such as tagliatelle or pappardelle, while Mapo Tofu is most often eaten with steamed jasmine rice. Since both original dishes are rich and sauce-driven, and the meat-based sauce does not absorb as readily as vegetables, this fusion dish is best served over fresh long pasta or grains.

The good news is that pasta and rice are interchangeable for this recipe. Because tofu readily absorbs the meaty sauce, you can also use dried pasta or dry grains such as couscous or quinoa with excellent results.

If using pasta or noodles, add them directly to the pan with the Ragù alla Mapo and toss well before serving. For grains, simply spoon the Ragù alla Mapo over the top and serve as is.

Ragù alla Mapo RECIPE

Prep Cook Total Serves
30 min 3–4 hrs 3.5–4.5 hrs 4

Ingredients

Onion50 g
Celery50 g
Carrot50 g
Pork sausage or minced pork100 g
Ground beef165 g
Guanciale80 g
Canned tomatoes200–210 g
Dry red wine150 ml
Bay leaf1
Silken tofu350 g
Doubanjiang (豆瓣酱)1 Tbsp
Oyster / Soy sauce1 Tbsp
Boiled water150 ml
Sichuan peppercorns10–20 g
Chili oil1 Tbsp

Instructions

Step Method
1 Render 60 g guanciale in a cold pan over medium-low heat until lightly crispy. Add soffritto and cook until softened.
2 Add pork sausage, then ground beef. Cook until evenly combined.
3 Add tomatoes, reduce heat, then add wine and bay leaf. Cover and simmer for 2.5–3.5 hours, stirring occasionally.
4 In a separate pan, render remaining guanciale. Add doubanjiang (and optional tianmianjiang), garlic, or chili powder.
5 Add ragù, sauces, tofu, and water. Cover and cook for 2 minutes.
6 Finish with chili oil and Sichuan peppercorns. Cover and rest for 1 minute before serving.
7 Serve the Ragù alla Mapo over pasta, noodles, or rice.

Notes

1 The two-stage cooking process is essential for structure and flavor. Keep the tofu refrigerated and remove it only right before the second stage to preserve freshness.
2 Depending on your stove power and cookware, reduce heat as needed to prevent burning. Check the ragù every hour during the first stage and stir well.
3 If serving with noodles or pasta, reserve the cooking water and use it in the second stage instead of plain water. The added starch helps the tofu absorb the ragù sauce.