Bolognese Ragu Recipe

Name: Bolognese Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef chuck roast trimmed and cut into 2-inch pieces; 3/4 pound pork shoulder trimmed and cut into 2-inch pieces; 1/4 cup olive oil; 2 tablespoons butter; 1/2 cup yellow onion finely chopped; 1/2 cup chopped carrots peeled and finely; 1/2 cup chopped celery finely; 1 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; 4 ounces pancetta chopped; 1 can whole peeled tomatoes 14.5 ounces per can, pureed in blender; 1/2 cup dry red wine; 3 tablespoons tomato paste; 1/2 cup whole milk; 1 cup beef stock if needed; 1 pound tagliatelle cooked; grated Parmesan cheese Freshly

Servings: persons

1 pound beef chuck roast trimmed and cut into 2-inch pieces
3/4 pound pork shoulder trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 tablespoons butter
1/2 cup yellow onion finely chopped
1/2 cup chopped carrots peeled and finely
1/2 cup chopped celery finely
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
4 ounces pancetta chopped
1 can whole peeled tomatoes 14.5 ounces per can, pureed in blender
1/2 cup dry red wine
3 tablespoons tomato paste
1/2 cup whole milk
1 cup beef stock if needed
1 pound tagliatelle cooked
grated Parmesan cheese Freshly

1
Place beef and pork on parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid(R) Metal Food Grinder Attachment with coarse grinding plate to KitchenAid(R)Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind beef and pork.
2
Heat olive oil and butter in large pot over medium heat. Add onions, carrots and celery. Cook, stirring frequently until soft and beginning to brown. Season with salt and pepper and continue cooking on low for 10 to 15 minutes longer.
3
Increase heat to medium and add beef, pork and pancetta to pot and cook until browned, about 10 to 15 minutes. Add tomatoes and wine and bring to a simmer, scraping up browned bits from bottom of pan. Stir in tomato paste. Reduce heat to low and simmer 1 hour.
4
Warm milk in small saucepan over medium heat and slowly add to sauce. Continue simmering 5 to 10 minutes, adding stock 2 tablespoons at a time if needed, until sauce reaches desired consistency. Can be made up to 2 days ahead.
5
Serve warm sauce immediately with freshly cooked pasta and grated Parmesan cheese.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound beef chuck roast trimmed and cut into 2-inch pieces, 3/4 pound pork shoulder trimmed and cut into 2-inch pieces, 1/4 cup olive oil, 2 tablespoons butter, and more.

Yes, Bolognese Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bolognese Ragu

How did you like this recipe?

Frequently Asked Questions