Ragu Alla Bolognese Recipe

Name: Ragu Alla Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce mushrooms, porcini dried; 1/2 pound veal shoulder lean; 1/2 pound beef, round steak lean; 2 1/2 ounces pancetta bacon; 4 ounces yellow onion large; 1 large carrots; 1 large celery stalks; 5 tablespoons butter; 3 tablespoons olive oil; 1 tablespoon salt; 1/4 teaspoon black pepper freshly ground; 1/2 cup red wine dry; 2 1/2 cups italian plum (roma) tomatoes canned, drained; 1/2 cup heavy whipping cream; 1 x parmesan, parmigiano-reggiano cheese, grated grated; 1 x black pepper freshly ground

Servings: persons

1/2 ounce mushrooms, porcini dried
1/2 pound veal shoulder lean
1/2 pound beef, round steak lean
2 1/2 ounces pancetta bacon
4 ounces yellow onion large
1 large carrots
1 large celery stalks
5 tablespoons butter
3 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon black pepper freshly ground
1/2 cup red wine dry
2 1/2 cups italian plum (roma) tomatoes canned, drained
1/2 cup heavy whipping cream
1 x parmesan, parmigiano-reggiano cheese, grated grated
1 x black pepper freshly ground

1
Put the porciniI in a small bowl.
2
Pour boiling water over them and let them sit for 30 minutes.
3
Drain them, rinse carefully, chop coarsely and rinse carefully again.
4
With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery.
5
Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat.
6
Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally.
7
Uncover the pot and raise heat to medium high.
8
Add the beef, veal, mushrooms, salt and pepper.
9
Cook, stirring constantly, until the meats just begin to lose their raw red color.
10
Then pour on the wine and cook until it is entirely evaporated.
11
Set a food mill with the medium blade over the pot and mill in the tomatoes.
12
Stir everything together and simmer, covered for 40 minutes.
13
If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce.
14
Take it off the stove and let it cool if not serving immediately.
15
Transfer to container.
16
Cover and refrigerate.
17
The sauce may also be made to this point and frozen.
18
Shortly before serving time, bring the sauce slowly to a simmer.
19
Simmer 5 minutes.
20
Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill.
21
To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 ounce mushrooms, porcini dried, 1/2 pound veal shoulder lean, 1/2 pound beef, round steak lean, 2 1/2 ounces pancetta bacon, 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.

That's it — enjoy your meal!

Ragu Alla Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions