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Ragu Bolognese

Ragu Bolognese

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Cuisine Italian
Servings 6 people


  • 1 ¼ lbs ground beef (or 1 lb ground beef and ¼ pork or veal)
  • 2 cans unsalted whole tomatoes (14.5 oz)
  • 2-3 tablespoon tomato paste
  • ½ cup red or white wine (optional)
  • 1 stick of celery
  • 1-2 carrots
  • 1 medium onion
  • 1 bay leaf
  • fresh herbs (basil, parsley)
  • olive oil
  • salt, pepper


  • Puree the whole tomatoes.
  • Dice the onion, celery, and carrot.
  • Heat olive oil in a saute pan. Add the diced onion, celery, and carrot with the bay leaf and cook until they are soft but not burned.
    Ragu Bolognese
  • Add the meat and breaking it up with a wood spatula, cook until there is no more liquid and the meat is lightly brown.
    Ragu Bolognese
  • Add the wine (optional) and the tomato paste. Coat all the vegetables and meat then add the tomato puree. Simmer over medium, low heat at least 1 hour, stirring occasionally. Season with salt and pepper, to taste. Remove the bay leaf.
    Ragu Bolognese
  • The Ragu Bolognese must be thick but still moist. If it is too thick you can add a little bit of water from your pasta. Add fresh herbs if you like. Toss the sauce with fresh pasta or the pasta of your choice and serve with grated Parmigiano-Reggiano.
    Ragu Bolognese
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