Ragu Bolognese Recipe
- 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
- 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. Serve with pasta. Yield: 10 servings (7-1/2 cups).
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Ragu Bolognese(9)
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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
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.
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.
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. :)
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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