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Ragu Bolognese

Ragu Bolognese
"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
10 ServingsPrep: 25 min. Cook: 2 hours

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
© Taste of Home 2013

2 of 2

Ragu Bolognese (continued)

Directions (continued)

  • 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).
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013