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Ragu Bolognese Recipe

Ragu Bolognese Recipe photo by Taste of Home

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"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this with plenty of garlic bread." Kate Gaul, Dubuque, IA

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Ragu Bolognese Recipe

Prep: 25 min. Cook: 2 hours

Yield: 10 Servings

25 120 145

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese

Directions

In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.
Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally.
Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Sir in cheese. Yield: 10 servings (7-1/2 cups).

Nutritional Facts 3/4 cup (calculated without pasta and additional cheese) equals 309 calories, 18 g fat (9 g saturated fat), 73 mg cholesterol, 746 mg sodium, 15 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Ragu Bolognese in Taste of Home February/March 2010, p26

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Ragu Bolognese

Ragu Bolognese

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Reviewed on Nov. 09, 2011 by jwfy

I halfed the recipe (just wife & I). Used petite diced tomatoes (15 oz); could not find crushed in that size. I used wine. Served with warm garlic bread. Excellent flavor.

Reviewed on Aug. 10, 2011 by lurky27

YUM! We left the bacon out since we didn't have any on hand, and I don't even think it's necessary. Also doubled the oregano since we had no thyme. So delicious! We served with Sweet Spinach Salad, also in the recipe finder.

~ Theresa

Reviewed on Jul. 31, 2011 by alyoung19

I LOVE this recipe, and have made it many times now. It is rich and meaty and has many "layers of flavor". I have found that it freezes well too, so I usually make a double batch. Enjoy. :)

Reviewed on Mar. 23, 2011 by MissusJenn

Great sauce!

I had to make a few alterations to fit what was in my cabinets. In place of red wine, I used a splash of red wine vinegar and beef broth. I used savory pork sausage (bulk package) in place of the ground pork and ground beef.

This is definitely a recipe that I will use again and again!

Reviewed on Jan. 23, 2011 by Deb Hernandez

THis is wonderful!! Everyone that tastes it loves it too!! Thank you!

Reviewed on Mar. 17, 2010 by ally7p

I made this twice so far for dinner guests and everyone raved about it. Easily feeds 4-6 people and you'll still have leftovers for another meal. A new favorite in my recipe box - thanks for an excellent homemade recipe!

Reviewed on Mar. 08, 2010 by cheezhed68

Great recipe!

Reviewed on Feb. 26, 2010 by bfify80

I have always wanted to make a homeade sauce and so I tried this one as my first and my whole family loved it. Very good - can't wait to make spaghetti for supper again!! Thank You!