Ragu all Bolognese Recipe

Name: Ragu all Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces pancetta; 1 small onion, peeled and quartered; 1 medium-size carrot, peeled; 1 medium-size rib celery; 2 tablespoons extra-virgin olive oil; 1 pound ground pork or beef; Fine sea salt to taste; 1/4 teaspoon freshly ground black pepper; 1/2 cup dry red wine; 14 ounces tomatoes, peeled and cut into pieces; 1/2 cup milk or heavy cream

Servings: persons

2 ounces pancetta
1 small onion, peeled and quartered
1 medium-size carrot, peeled
1 medium-size rib celery
2 tablespoons extra-virgin olive oil
1 pound ground pork or beef
Fine sea salt to taste
1/4 teaspoon freshly ground black pepper
1/2 cup dry red wine
14 ounces tomatoes, peeled and cut into pieces
1/2 cup milk or heavy cream

1
Mince the pancetta, oruon, carrot, and celery together.
2
Set aside.
3
Heat the olive oil in a medium-size earthenware, cast-iron, or other heavy-duty pot.
4
Over low heat, cook the minced vegetable mixture very slowly, uncovered, for 30 minutes.
5
Add the ground meat, salt, and pepper and brown the meat completely.
6
Stir in the wine and let it completely evaporate.
7
Stir in the tomatoes, cover the pot, and cook the ragu over very low heat for 45 minutes.
8
Stir in the milk or cream and heat through.

505

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 11 ingredients. The key ingredients include: 2 ounces pancetta, 1 small onion, peeled and quartered, 1 medium-size carrot, peeled, 1 medium-size rib celery, and more.

Yes, Ragu all Bolognese 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.

Ragu all Bolognese

How did you like this recipe?

Frequently Asked Questions