Go Back
Ragu Bolognese

Ragu Bolognese

Ragu bolognese sauce in Italian is ragu alla bolognese, which is a meat based sauce originating from the area of Bologna, Italy.  Sitting down to a bowl of this brings visions of a sweet Italian grandma simmering up a batch for her loved ones, eating it just makes you feel good. 
Prep Time 4 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 19 mins
Course Main Course
Cuisine Italian


  • 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 14 oz can beef broth
  • 4 oz can tomato paste
  • Salt and pepper


  • 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.
  • Add the beef or veal and stir with a wooden spoon to break it up into smaller crumbly pieces as it cooks.
  • Cook for about 15 minutes to brown the meat, then add the wine.
  • Stir in the beef stock and tomato paste being sure to stir until a smooth sauce is achieved.
  • Allow to simmer for 2 hours on very low heat.
  • If the sauce seems to thick while cooking add a little more beef stock to obtain a smooth consistency.
  • Season to taste with salt and pepper.
  • Serve over al dente pasta topping with a good quality finely grated asiago cheese
Hungry For More?Join my members email list to get the latest recipes and party ideas. You will also have access to my members only printables library.