Hearty Ragu Bolognese Recipe

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My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta or baked or fried polenta. It's even good on its own with a slice of hot, buttered garlic bread. —Caroline Brody, Forest Hills, New York
TOTAL TIME: Prep: 20 min. Cook: 3-3/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 3-3/4 hours
MAKES: 12 servings


  • 2 medium onions, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 teaspoon ground nutmeg
  • 1 pound ground beef
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds bulk Italian sausage
  • 1 cup dry white wine
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 pound boneless skinless chicken breasts
  • 2 cups heavy whipping cream
  • 3 cans (6 ounces each) tomato paste
  • Hot cooked pasta


  1. Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened.
  2. Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan.
  3. In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken.
  4. Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta. Yield: 2-1/2 quarts.
Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Originally published as Hearty Ragu Bolognese in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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