ragu bolognese

ragu bolognese
  • 1/2 cup extra virgin olive oil
  • 1/2 cup butter
  • 1 cup minced onion
  • 1/2 cup minced celery
  • 1/4 cup minced carrot
  • 1 pound ground veal
  • 1 pound ground pork
  • 1/2 pound ground beef
  • 1/4 cup finely chopped pancetta bacon
  • 1/2 cup milk
  • 2 cups tomato sauce
  • 2 cups beef broth


  1. Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

03/02/2017
ragu bolognese, Pasta recipe PT10M PT2H 6 435 calories

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