North Italian Meat Sauce (Ragu Bolognese) Recipe

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Feb 04, 2009

Great tasting sauce! I left out the chicken livers so I increased the amount of ground beef and ground pork to make up for it. I used a whole small can of tomato paste. The longer this simmers, the better and adding the cream and nutmeg at the end really does make a difference. I served it over linguine and boy was it delicious.

—Jillian

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Oct 04, 2003

This is so rich and lovely and filling and beautiful! Just gorgeous gorgeous stuff. I make a HUGE potful and eat it for lunch and dinner for three days in a row. And when it's gone I want to make more!

—SOGOLONDJATA

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37 Ratings

Jan 09, 2005

This is a great Bolognese! I agree with a previous review that a Cuisinart really helps with the chopping. The last time I made this I adapted it to what I had around the house and my husband liked it even more. I used 6 slices of bacon instead of ham (getting the bacon mostly cooked before adding veggies, and not adding any butter or oil because of the bacon fat). I used Hot Italian Pork sausage instead of ground pork (caseings removed, you could even use veal like the traditional bolognese). For ease, in place of the white, stock, & paste, I used a 26 oz. jar of Classico Cabernet Marinara. I also cut down the cream to 1/2 cup and left out the nutmeg. It was so thick and so delicious! You can add a little more jar sauce to thin it out. YUMMY! I will definitely make this again. Recipes are best when you can toy with them a little and it still comes out perfect!

—HEBH

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Feb 18, 2007

I have made this recipe many times with great success. I usually follow the recipe amounts and procedures precisely, but after the first time around I leave out the chicken livers. It's just as good without them. I buy the beef and pork in whole chunks, trim them of fat, and chop them in my food processor so I can control the overall quality. I would recommend giving this sauce a long slow cook on top of the stove, a few hours brings out and melds all the flavors. Save the cream 'til the end, just before serving. The sauce stores well, but never lasts long in my refrigerator!

—zip

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Jan 09, 2008

If you're looking for a red sauce, this is not it! It's very rich, very very good. I pureed the chicken livers - but I don't know if they were necessary. A cuisinart definitely helps in the chopping! This isn't a saucy sauce, either, by the way, but I loved the depth of the flavor. This sauce freezes extremely well - I froze it with the mini rigatoni(single servings), and by microwaving it, the sauce soaked into the rigatoni (my favorite for bolognese sauces). My boyfriend asked if I kept the recipe and you can *BET* I will definitely now! He usually never utters more than 'yeah it's ok'. THANK YOU!!!

—STARDUST_331

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Sep 20, 2006

I use prosicutto instead of ham, used 1/2 lb of Italian sausage for 1/2 lb of the pork, and slipped in some beef short ribs for some of the ground beef.. The secret to great Ragu sauce is low and slow; Don't rush the cooking process! A good food processor is necessary unless you love chopping.

—VORCHA

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Jan 06, 2008

I ate this right out of the pot. I used red wine, added a french shallot and a couple of fresh seeded tomatoes. I also simmered the sauce with bay leaves. I like my pasta sauce sweet so I put some sugar as well. I used ground horsemeat, as it is leaner.

—Julie B.

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Sep 18, 2007

Excellent recipe. I used all beef since I didnt have pork. Also used chicken broth instead of beef stock - well, it was not detectable. Also used milk instead of cream - nice creamy finish. Thanks

—VICKY464

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Nutrition

Calories
124 kcal
6%

Carbohydrates
2 g
< 1%

Cholesterol
58 mg
19%

Fat
10.1 g
16%

Fiber
0.3 g
1%

Protein
5.5 g
11%

Sodium
105 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

North Italian Meat Sauce (Ragu Bolognese)

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 124
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 4.7g 24 %
Cholesterol 58mg 19 %
Sodium 105mg 4 %
Potassium 138mg 4 %
Total Carbohydrates 2g < 1 %
Dietary Fiber 0.3g 1 %
Protein 5.5g 11 %
Sugars 0.9g
Vitamin A 38 %
Vitamin C 6 %
Calcium 2 %
Iron 11 %
** Thiamin 14 %
Niacin 23 %
Vitamin B6 10 %
Magnesium 3 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.