Ragu Bolognese

Ragu Bolognese



  • 4 tablespoons butter
  • 1/3 cup finely chopped hard salami
  • 1 large carrot, finely chopped
  • 2 celery stalk, finely chopped
  • 1 medium size onion, finely chopped
  • 1 tablespoon of minced garlic
  • 1 pound very lean veal or beef
  • 1 cup of good quality dry red wine
  • 1 14oz can beef broth
  • 4 oz can tomato paste
  • Salt and pepper


  1. To make the ragu, heat the butter in a large pan, add the salami, carrot, garlic, celery and onion and fry gently for about 10 minutes.
  2. Add the beef or veal and stir with a wooden spoon to break it up into smaller crumbly pieces as it cooks.
  3. Cook for about 15 minutes to brown the meat, then add the wine.
  4. Stir in the beef stock and tomato paste being sure to stir until a smooth sauce is achieved.
  5. Allow to simmer for 2 hours on very low heat.
  6. If the sauce seems to thick while cooking add a little more beef stock to obtain a smooth consistency.
  7. Season to taste with salt and pepper.
  8. Serve over al dente pasta topping with a good quality finely grated asiago cheese

Recipe Card powered by