Bolognese Ragù

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   1. In a large pan, heat the olive oil over medium heat. Add the celery, onions, and carrots and cook, stirring frequently, until the vegetables turn a golden color, about 5 minutes.

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   2. Add the beef, ham, bacon, salt, and pepper. Cook, stirring frequently, until the beef caramelizes, about 6 minutes.

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   3. Gradually add the wine, stirring continuously, allowing it to evaporate as you mix it in.

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   Add the tomato sauce, tomato paste, and just enough water to cover the meat. Stir to combine. Bring the sauce to a boil and then lower the heat to low. Simmer the sauce, stirring occasionally, until the flavors meld and deepen, about 3 hours.

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   4. To prepare the pasta, transfer ragu to a large saute pan on medium-high heat. Transfer the cooked and drained pasta to the saute pan and mix quickly with a fork, being careful not to break any of the pasta.

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   When well mixed, immediately transfer the portions to plates and top with a generous amount of freshly grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.