North Italian Meat Sauce (Ragu Bolognese)

North Italian Meat Sauce (Ragu Bolognese)


"This recipe comes from the Northern Italy areas, from Bologna. One unusual characteristic of this sauce is that there is no garlic in it-but there is a hint of ground nutmeg. Serve over hot, cooked pasta."
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servings 124 cals
Serving size has been adjusted!

Original recipe yields 28 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
  2. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
  3. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.



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 simmer...

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 ...

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 ...

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 ...

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 c...

Recipes for Bolognese sauce abound - they are as abundant and as varied as there are Italian cooks. Outside of a few fundamentals, there is no real right or wrong. First and foremost, it is a...

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 a...

This recipe is pretty easy and tastes great. My two friends who enjoyed it with me loved it! I served mine with linguine, but I would recommend ziti - this sauce is extremely thick and needs p...

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. ...