Pasta with Sauce Bolognese

Pasta with Sauce Bolognese

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Pasta con Ragù alla Bolognese

This meaty Pasta with Sauce Bolognese from the city of Bologna is traditionally served over a bulkier pasta, such as tagliatelle, pappardelle or rigatoni, and is often served without stirring in the sauce. The sauce sits in the middle of a circle of pasta and is served in a large bowl. My preference is to serve with freshly grated cheese separately.

EQUIPMENT NEEDED:

Large soup pot
Large pasta pot
Strainer
Cutting board
Chef’s knife
Can opener
Measuring cup
Measuring spoons
Small sauté pan
Cheese grater

Recipe Rating

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Ingredients

  • 1 pound ground beef, lean
  • 1/2 pound ground pork
  • 1/2 pound ground veal, or ground lamb for extra richness
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup white wine, dry
  • 1/2 cup bacon, diced
  • 1/2 cup prosciutto, diced (optional)
  • 3 chicken livers, diced (optional)
  • 1 medium onion, diced
  • 1 celery ribs, minced
  • 2 medium carrots, minced
  • 3 whole cloves
  • 1/4 teaspoon nutmeg, freshly ground
  • 1/2 cup Marsala wine, or sherry
  • 2 cups beef broth, more if necessary
  • 2 tablespoons tomato paste
  • 1/3 cup heavy cream
  • 3 tablespoons butter
  • salt and pepper, to taste
  • Parmesan cheese, grated (optional)
  • 1/4 pound mushroom caps, chopped (optional)
  • 1/4 teaspoon rosemary

Nutrition Info

  • 589 Calories

  • 44g Fat

  • 35g Protein

  • 7g Carbohydrate

  • 1g Dietary fiber

  • 198mg Cholesterol

  • 1163mg Sodium

Instructions

  1. Heat olive oil and butter in a large heavy sauce pan. Brown the bacon and prosciutto. Add the onion, celery and carrot and sauté until tender.
  2. Add the ground beef, pork and veal/lamb and brown until the meat is dark brown and the fat has totally rendered out. Add the white wine. Cook gently for approximately 10 minutes, stirring from time to time.
  3. Add the tomato paste diluted in the stock. Add seasonings to taste. Simmer for 1 to 1 1/2 hours.
  4. In a separate pan, sauté the mushrooms and chicken livers (optional) in butter. Add to sauce and cook an additional 5 minutes.
  5. Mix cream with Marsala or sherry and stir into sauce right before serving. Stir in remaining butter.
  6. Serving Ideas: This dish is hearty and filling, so smaller portions are recommended.
  • Servings : 8
  • Recipe Type :

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  1. Pasta with Sauce Bolognese - September 7, 2014

    […] The recipe can be found at Pasta with Sauce Bolognese (Pasta con Ragù alla Bolognese). […]

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