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This is my grandmother’s Ragu Bolognese recipe. Enjoy with an Italian Chianti or Montepulciano d’Abruzzo.

Ragu Bolognese
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • I pound lean ground beef
  • 6 ounces bacon or pancetta
  • 3 medium carrots
  • 2 medium onions
  • 3 large celery stalks
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • ½ cup milk
  • ¼ teaspoon nutmeg
  • 2 small cans tomato paste
  • 1 cup water
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • ½ cup heavy cream
  • 1 pound long pasta (tagliatelle, fettuccine, spaghetti) of your choice
  1. Mince the bacon or pancetta with the carrots, celery, and onions in a food processor.
  2. Cook this mixture in a heavy-based pan or Dutch oven in the oil and butter at moderate heat, stirring constantly.
  3. When soft, add the beef, turning it and crumbling it until it loses all redness. Add the wine, turn up the heat, and cook until evaporated.
  4. Add the milk and cook until evaporated.
  5. Stir the tomato paste, water, salt, pepper, and nutmeg into the sauce.
  6. When the sauce bubbles, turn the heat down and cook uncovered, for 40 minutes, stirring occasionally.
  7. Add the cream, cook another 10 minutes. Taste for more salt.
  8. Serve over pasta.