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    Home » Recipes » Meat

    Ragu Bolognese

    October 11, 2016 By Francoise Leave a Comment

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    Ragu Bolognese is a popular, slow-cooked, meat-based sauce in Italian cooking which originates from the region Bologna in north-eastern Italy.

    Ragu Bolognese

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    In the traditional recipe, Ragu Bolognese is made from a base of onions, celery, and carrots (called soffritto in Italian, mirepoix in French), minced meat, pancetta, tomatoes, red or white wine, and milk or cream.


    In my Ragu Bolognese, I do not use the pancetta, wine, and milk or cream, but even without these ingredients, the Ragu Bolognese is really good and a little lighter.

    When my Ragu Bolognese is ready, I like to add fresh herbs such as basil and parsley before to serve on the pasta.

    I enjoy my plate of pasta with some fresh grated Parmigiano-Reggiano and/or Pecorino Romano.

    Ragu Bolognese

    Ragu Bolognese

    Ragu Bolognese

    Francoise
    No ratings yet
    Print Recipe Pin Recipe
    Cuisine Italian
    Servings 6 people

    Ingredients
      

    • 1 ¼ lbs ground beef (or 1 lb ground beef and ¼ pork or veal)
    • 2 cans unsalted whole tomatoes (14.5 oz)
    • 2-3 tablespoon tomato paste
    • ½ cup red or white wine (optional)
    • 1 stick of celery
    • 1-2 carrots
    • 1 medium onion
    • 1 bay leaf
    • fresh herbs (basil, parsley)
    • olive oil
    • salt, pepper

    Instructions
     

    • Puree the whole tomatoes.
    • Dice the onion, celery, and carrot.
    • Heat olive oil in a saute pan. Add the diced onion, celery, and carrot with the bay leaf and cook until they are soft but not burned.
      Ragu Bolognese
    • Add the meat and breaking it up with a wood spatula, cook until there is no more liquid and the meat is lightly brown.
      Ragu Bolognese
    • Add the wine (optional) and the tomato paste. Coat all the vegetables and meat then add the tomato puree. Simmer over medium, low heat at least 1 hour, stirring occasionally. Season with salt and pepper, to taste. Remove the bay leaf.
      Ragu Bolognese
    • The Ragu Bolognese must be thick but still moist. If it is too thick you can add a little bit of water from your pasta. Add fresh herbs if you like. Toss the sauce with fresh pasta or the pasta of your choice and serve with grated Parmigiano-Reggiano.
      Ragu Bolognese
    Tried this recipe?Let us know how it was!

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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