← Back to Search Results
Italian
Bolognese Sauce

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Ragù Bolognese

Years ago I lived in a tiny bedsitter in the north London district of Muswell Hill, where I recall subsisting mostly on risotto, Leicester cheese, Branston pickle and Jacob’s Cream Crackers. But once a week, the young Welsh newlywed who lived down the hall would make her husband’s favorite — “spag bol,” as they short-form it in England — and occasionally she would invite me in for a taste. At the time I thought it delicious, due in large part, no doubt, to my growling turn.

Many years later in Italy I tasted the real thing and learned that, in fact, the Bolognese would never dream of eating this meaty sauce with spaghetti — preferring tagliatelle, maccheroni, fettuccine or rigatoni. I like it best with long-cut ziti, but would enjoy it just as much simply spooned onto good bread! Use this sauce to make the world’s greatest lasagna.

This recipe produces a rich, meaty, almost dry preparation with colorful flecks of carrot and a flavor that can only result from good red wine and a lengthy cooking time. Although some versions of this dish call for the addition of tomatoes, I prefer to use a small amount of good tomato paste.

Yield: Serves 6

Ingredients

  • ¼ cup (50 mL) olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 stalks celery, finely diced
  • 12 oz (375 g) extra lean ground beef
  • 12 oz (375 g) pork loin, finely chopped or lean ground pork
  • 4 oz (125 g) pancetta, finely chopped
  • 3 plump fresh chicken livers, washed, trimmed and finely chopped
  • Pinch freshly grated nutmeg
  • 1 cup (250 mL) red wine
  • 1 tbsp (15 mL) tomato paste
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • 1 tsp (5 mL) coarse salt
  • 1 lb (500 g) tagliatelle, maccheroni or fettuccine
  • 1 cup (250 mL) grated Parmigiano-Reggiano

Directions

1. In a large skillet, heat olive oil over medium heat. Add garlic and onion; cook for 3 minutes or until softened. Stir in carrot and celery; cook, stirring occasionally, for 10 minutes or until vegetables are softened.

2. Add beef, pork, pancetta, chicken livers and nutmeg; cook, stirring to break up meat, for 10 minutes or until meat is browned. Stir in red wine. Bring to a boil; cook for 5 minutes. Stir together tomato paste and ½ cup (125 mL) warm water; stir into meat mixture. Return to a boil, reduce heat to low and stir in salt and pepper. Cover and cook for 1 ½ to 2 hours, stirring occasionally, or until meat is very tender. If ragù appears too dry as it cooks, add a little more water or wine.

3. When ragù is almost finished, bring a large pot of water to a boil. Stir in coarse salt. Cook pasta until tender but firm; drain and transfer to a warmed serving bowl. Pour ragù over pasta; toss to coat. Serve immediately, sprinkled with Parmigiano-Reggiano.


© 2008 Kathleen Sloan-McIntosh
 

Nutritional Information

Nutrients per serving (% daily value)

854kcal (43%)
238mg (24%)
5mg (9%)
461mcg RAE (15%)
828mg
90mg
45g
4g
4g
68g
143mg (48%)
1118mg (47%)
14g (68%)
40g (62%)
6mg (35%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cook-with-jamie Cook with Jamie
by Jamie Oliver
nigella-express Nigella Express
by Nigella Lawson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
mexican-everyday Mexican Everyday
by Rick Bayless
living-raw-food Living Raw Food
by Sarma Melngailis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
american-masala American Masala
by Suvir Saran
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?