Ragu Alla Bolognese Recipe

Name: Ragu Alla Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb ground beef or 12 lb veal; 1 12 ounces prosciutto di Parma, small dice; 12 ounces tomato sauce; 2 ounces cremini mushrooms, extra fine chop; 1 large garlic clove, minced; 1 cup red wine; 1 tablespoon flat leaf parsley, chopped; 1 teaspoon fresh ground nutmeg; 1 cup onion, small chop; ½ cup carrot, fine chop; ½ cup celery, fine chop; 1 cup beef or 1 cup veal stock; 2 tablespoons extra virgin olive oil; ½ teaspoon dried marjoram or 1 ½ teaspoons fresh marjoram; ½ teaspoon dried oregano or 1 ½ teaspoons fresh oregano; 1 pinch flour; 2 tablespoons butter

Servings: persons

12 lb ground beef or 12 lb veal
1 12 ounces prosciutto di Parma, small dice
12 ounces tomato sauce
2 ounces cremini mushrooms, extra fine chop
1 large garlic clove, minced
1 cup red wine
1 tablespoon flat leaf parsley, chopped
1 teaspoon fresh ground nutmeg
1 cup onion, small chop
½ cup carrot, fine chop
½ cup celery, fine chop
1 cup beef or 1 cup veal stock
2 tablespoons extra virgin olive oil
½ teaspoon dried marjoram or 1 ½ teaspoons fresh marjoram
½ teaspoon dried oregano or 1 ½ teaspoons fresh oregano
1 pinch flour
2 tablespoons butter

1
["In hot saute' pan, saute' onion, garlic, carrot, celery, proscuitto di Parma, beef/veal, and mushrooms for 3 or 4 minutes.", "DO NOT BROWN.", "Add wine and reduce liquid by 1/3.", "Reduce heat and add flour, tomato sauce,marjoram,parsley,and nutmeg.", "Simmer covered 1 hour.", "Salt and pepper to taste halfway through.", "Add more stock during cooking if needed.", "When done, turn off heat and stir in butter.", "Serve over, or tossed into pasta.", "Tortelloni is our favorite.", "Note:The important thing here is uniformity of particle size in the ragu.", "When done, all ingredients that are still solid, should be about the same size, which should be about like the ""o"" in this font.", "Break apart any clumps of ground meat, chop the shrooms small, dice the prosciutto small.", "We recommend to only use imported Prosciutto di Parma, not domestic prosciutto.", "the flavor is very unique and is at the very heart of this recipe."]

3767

kcal

Calories

286

Fat

Carbs

239

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: 12 lb ground beef or 12 lb veal, 1 12 ounces prosciutto di Parma, small dice, 12 ounces tomato sauce, 2 ounces cremini mushrooms, extra fine chop, and more.

Yes, Ragu Alla 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 Alla Bolognese

How did you like this recipe?

Frequently Asked Questions