Ragu Bolognese

Ragu Bolognese

37

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

Ingredients

3 h 10 m {{adjustedServings}} servings 750 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

37
  1. 57 Ratings

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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...