+

Ragu alla Bolognese

Ingredients (12)

  • 1/2 cup olive oil
  • 1 medium yellow onion, finely chopped
  • 4 medium garlic cloves, finely chopped
  • 2 medium carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 bunch Italian parsley, finely chopped
  • 1 1/2 pounds ground veal (or ground pork)
  • 2 (28-ounce) cans chopped tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 1/2 tablespoons kosher salt
  • 1 cup whole milk
Try Amazon Fresh
Nutritional Information
  • Calories266
  • Fat19.47g
  • Saturated fat5.81g
  • Trans fat0.47g
  • Carbs10.92g
  • Fiber3.83g
  • Sugar7.14g
  • Protein13.31g
  • Cholesterol34.9mg
  • Sodium620.6mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Ragu alla Bolognese

There are many versions of Bolognese sauce. Some cooks swear by adding pancetta, others claim there should be no tomatoes, and Chef Heston Blumenthal of The Fat Duck even adds star anise for depth. Our version uses veal (though you could easily substitute pork), tomatoes, and some milk to give the sauce a rich, rounded note. Bolognese is often an all-day project, as some recipes call for it to cook 6 or 12 hours, but ours can be made in 90 minutes. Try using it in our Lasagne alla Bolognese.

Game plan: If you have a food processor, this is the time to pull it out. Pulse the onion, carrots, and celery together until they are all minced and uniform in size.

Instructions

  1. 1Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion and garlic, and cook until vegetables are translucent, about 5 minutes. Season with salt and freshly ground black pepper. Add carrots, celery, and parsley, and cook until tender, about 5 minutes.
  2. 2Add ground veal and stir to break up meat. Once meat starts to color, about 8 to 10 minutes, add tomatoes and stir until well mixed and tomatoes start to simmer, about 5 minutes.
  3. 3Add tomato paste and butter, and stir until evenly mixed and butter is melted. Add salt, and season well with freshly ground black pepper.
  4. 4Add milk and mix until thoroughly incorporated. Reduce heat to low and bring to a simmer. Cook uncovered until sauce is thick and reduced by a quarter, about 60 minutes.
Load Comments

Recommended from Chowhound

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer
Guides

6 Budget-Friendly BBQ Tips to Save Money When Grilling This Summer

by Anna Hecht | If you're looking for ways to save money this summer while still cooking out, these affordable grilling...

17 Canning Recipes to Capture Peak Season Produce
Recipe Round-Ups

17 Canning Recipes to Capture Peak Season Produce

by Caitlin M. O'Shaughnessy | Home canning is not as complicated as you might think. Yes, it’s something pioneer women would devote...

5 Veggie Harvest Tips to Get the Most Out of Your Garden
Guides

5 Veggie Harvest Tips to Get the Most Out of Your Garden

by Debbie Wolfe | If you've gone to the trouble of nurturing a vegetable garden, make sure to harvest it so you get...