Ragu Bolognese(Serves 6) Recipe

Name: Ragu Bolognese(Serves 6)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon; 1/3 c. olive oil; 1 large carrot, cut into 1/4-inch dice; 2 stalks celery, cut into 1/4-inch dice; 1 onion, cut into 1/4-inch dice; 1/2 c. dry red wine; 3 cloves chopped garlic; 1 Tbsp. fresh thyme; 2 c. chopped tomatoes in juice; 1 lb. tagliatelli or fettucine

Servings: persons

8 slices bacon
1/3 c. olive oil
1 large carrot, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 onion, cut into 1/4-inch dice
1/2 c. dry red wine
3 cloves chopped garlic
1 Tbsp. fresh thyme
2 c. chopped tomatoes in juice
1 lb. tagliatelli or fettucine

1
Fry bacon crisp and drain.
2
Drain fat from skillet; add olive oil and saute garlic, onion and celery until translucent, about 5 minutes.
3
Add wine and cook another 5 minutes until almost all the wine has evaporated.
4
Add carrots, thyme and tomatoes and reduce heat to low.
5
Simmer, stirring every once in a while, until the liquid has almost completely evaporated.
6
Season to taste with salt and pepper.
7
Serve small amounts of Ragu with hot cooked pasta.
8
Pass grated Parmesan separately.

558

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.

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

You need 10 ingredients. The key ingredients include: 8 slices bacon, 1/3 c. olive oil, 1 large carrot, cut into 1/4-inch dice, 2 stalks celery, cut into 1/4-inch dice, and more.

Yes, Ragu Bolognese(Serves 6) 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 Bolognese(Serves 6)

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