“I have experimented with making several different ragu or bolognese sauces, and this is by far the best and most flavorful. It takes a while to make, but is well worth the effort, and keeps very well. It actually seems better the second or third time. Enjoy!” - by Steve
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
- Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- Serve fettuccini topped with the sauce and Parmesan cheese.
Nutrition
Amount Per Serving (6 total)
- Calories
- 834 cal
- 42%
- Fat
- 43.4 g
- 67%
- Carbs
- 70.8 g
- 23%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"I love ragu or bolognese sauces and have been tweaking the one I usually use. This recipe was great and seemed to solve all the problems of the one I had been using. Turned out perfect, and as alway..." See mores well worth the time and effort! Classic bolognese with good flavor."
HUMANFACTORSUCF
"This sauce was amazingly rich. It also freezes well and actually is better after the freeze. ..." See more"
Rosita
"This recipe was great. I made it a few days before we ate it and the flavors really came together. I can do without the celery though. Instead of just adding basil I used my homemade pesto about 1/..." See more4 cup. I think I will use more pesto next time but it gave it a great taste. I might try spaghetti next time. Fettuccini is not my favorite."
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