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

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


  • 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

309 calories: 3/4 cup, 18g fat (9g saturated fat), 73mg cholesterol, 746mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 18g protein .


  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

Full-Bodied Red Wine

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

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Reviewed May. 16, 2016

"Very good. I did omit the bacon and whipping cream, because I didn't have any on hand but it didn't lose any flavor to me. I also used stock, instead of wine. I'll make this again!"

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"

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."

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"

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. :)"

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!"

Deb Hernandez
Reviewed Jan. 23, 2011

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

Reviewed Mar. 17, 2010

"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 Mar. 8, 2010

"Great recipe!"

Reviewed Feb. 26, 2010

"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!"

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