Ragu Bologna Pasta Sauce

3 Reviews Add a Pic
Recipe by  MARBALET

“The word 'ragu' means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta.”

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Adjust Servings

Original recipe yields 6 to 7 servings



  1. In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.
  2. Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.

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Reviews (3)

Rate This Recipe


Soooooo good! I've made twice and the second time dispensed with the chicken livers and the pork...less expensive this way. (Lamb is also good.) I stuck with the rest of the recipe but added 3 chopped garlic cloves because I think all sauces benefit from it. I used canned chopped and diced tomatoes too and a couple of sloshes of red wine, though marsala would be good too. Oh this was fantastic! If you double the recipe, you can freeze the remnants and have on hand for unexpected company or nights when you need comfort. Five stars!!

Carlo Martinez

Carlo Martinez

great recipe it dos not need the chicken livers or the truffels I love garlic so I added garlic anyway I make meat lasagna at my restaurant so I used this meat sauce recipe. FANTASTIC RECIPE



not that tasy had better but good

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Amount Per Serving (5 total)

  • Calories
  • 491 cal
  • 25%
  • Fat
  • 39.6 g
  • 61%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 555 mg
  • 22%

Based on a 2,000 calorie diet



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World's Best Pasta Sauce!


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Pasta Sauce a la Pauly