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Homemade Ragu Bolognese Recipe
Homemade Ragu Bolognese Recipe photo by Taste of Home

Homemade Ragu Bolognese Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 10 servings

Ingredients

  • 1 pound ground beef
  • 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
  • Hot cooked pasta

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.

Directions

  1. 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 2 minutes longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.
  2. 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.
  3. Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta. Yield: 10 servings (7-1/2 cups).
Originally published as Ragu Bolognese in Taste of Home February/March 2010, p26

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.

Full-Bodied Red Wine

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

Reviews for Homemade Ragu Bolognese

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2013

I've been making this recipe since I first saw it published. I only tried it with the red wine once and didn't care for it but I'm not a red wine drinker. I make it in double batches so I can freeze or can it to have later It's amazing

MY REVIEW
Reviewed Nov. 9, 2011

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.

MY REVIEW
Reviewed Aug. 10, 2011

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

MY REVIEW
Reviewed Jul. 31, 2011

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. :)

MY REVIEW
Reviewed Mar. 23, 2011

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!

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