Ragu alla Bolognese


Ragu alla Bolognese


  • Ragù alla Bolognese
  • Yields about 4 ½ cups ~ enough for 1 pound of pasta; serves 4-6
  • This classic sauce is delicious and comes together quickly if you have a food processor. You can use ground beef, pork, veal, lamb, or a combination. Make a double batch so you have it in the freezer for a quick dinner. I always have frozen diced prosciutto in the freezer to add to sauces, scrambled eggs or sandwiches.
  • 1 onion, roughly chopped
  • 1 carrot, peeled, roughly chopped
  • 1 celery stalk, roughly chopped
  • 4 cloves garlic
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ground pepper
  • 2 tablespoons pancetta, chopped
  • 1 lb. ground beef, pork, veal, or lamb
  • ½ cup milk
  • ½ cup white wine
  • 1 -15 ounce can tomato puree
  • 1 cup chicken broth
  • 1 lb. of tagliatelle or spaghetti noodles, cooked


In a food processor, add onion, celery, carrot and garlic and pulse until fairly fine pieces. If you don’t have a food processor, finely dice all the vegetables.

In a large saucepan, heat olive oil over medium high heat. Add the vegetable mixture and sweat over medium heat until vegetables are translucent, about 5-8 minutes. Add pancetta and ground meat over high heat, stirring to keep meat from sticking for about 8-10 minutes or until the meat is lightly browned. Turn heat to medium and add the milk and simmer until almost dry, about 4-5 minutes. Add the tomatoes, wine and broth, turn heat to high and bring to a boil. Then lower heat and simmer for 2 hours. Taste for seasoning and add some salt at this time and add more pepper if needed. If the sauce is too thick, you can add some chicken broth throughout the cooking process.

Add the sauce to a bowl of cooked noodles and gently toss to coat. Serve with grated Parmesan cheese on top.

10 WW Points (includes noodles)

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