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Ragu Bolognese

Ragu Bolognese

Gina
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

Ingredients
  

  • 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

Instructions
 

  • 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
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