Ragu Bolognese

Ragu Bolognese

39

"This is the real deal, an authentic recipe for a meat sauce."
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Ingredients

3 h 10 m servings 750 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 750 kcal
  • 38%
  • Fat:
  • 63 g
  • 97%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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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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Directions

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  1. Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Reviews

39
  1. 60 Ratings

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Most helpful positive review

Excellent sauce, but I definitely omitted the butter and cut the olive oil in half! Otherwise you're looking at one greasy sauce.... I minced the carrot, celery and onion by giving it a whirl in...

Most helpful critical review

I would've given it a 5 because it was great. But only after my changes. How can there not be any seasonings added. Is this a given? I'm glad I tasted it before I let it simmer for 2.5 hrs. Tast...

Excellent sauce, but I definitely omitted the butter and cut the olive oil in half! Otherwise you're looking at one greasy sauce.... I minced the carrot, celery and onion by giving it a whirl in...

While I agree with most everything in this recipe, if you are going to take this much time (as you should) to make a good ragu, you should reduce the meat several times with infusions of broth, ...

I would've given it a 5 because it was great. But only after my changes. How can there not be any seasonings added. Is this a given? I'm glad I tasted it before I let it simmer for 2.5 hrs. Tast...

This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast, authentic tasting, meaty spaghetti sauce I combine one quart sized frozen packag...

Worked in an Italian restaurant for years and this Bolognese is light years ahead of the one we made. Next time, I will probably saute the pancetta, then the vegetables and finally the meats, dr...

Really very, very good. I followed one reviewer and added balsamic vinegar. A keeper.

This is the BEST bolognese I have ever had! I added 1 cup red wine after the meat was cooked and let that reduce. Then followed the recipe, with the addition of a whole 28oz can of crushed toma...

Made this for company, added 1/2 cup red wine, fresh oregano, basil, thickened it with tomato paste...awesome.

This is a great sauce. Doubled the recipe and used it to make lasagna, a little pricey but worth it. I love to cook and I will definitely make this again.