How To Make Italian-Style Bolognese Pasta (Ragu)
Celebrate with a meaty Italian-style bolognese pasta or ragu made with pancetta, beef, and tomato puree for a creamy sauce that’s rich in umami flavors.
Serves:
Ingredients
- 1tbspolive oil
- ¼cupbutter
- 1medium onion,finely diced
- 1large carrot,finely diced
- 1celery stalk,finely diced
- 4ozpancetta,diced
- 7ozlean beef,minced
- 5⅓ozlean pork,minced
- ¾cupred wine
- 2tbspdouble concentrated tomato puree
- 2cupschicken stock
For Serving:
- 2cupstagliatelle,cooked
- parmesan cheese,grated
Instructions
-
Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta.
-
Cook for around 10 minutes until the onions start to look translucent.
-
Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
-
Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2 to 3 minutes.
-
In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
-
Reduce to low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out.
-
Cook desired pasta and toss in the bolognese.
-
Top with Parmesan cheese and serve. Enjoy!
Nutrition
- Calories: 663.21kcal
- Fat: 32.59g
- Saturated Fat: 13.68g
- Trans Fat: 0.61g
- Monounsaturated Fat: 13.23g
- Polyunsaturated Fat: 3.58g
- Carbohydrates: 50.21g
- Fiber: 2.96g
- Sugar: 6.35g
- Protein: 33.23g
- Cholesterol: 107.86mg
- Sodium: 461.24mg
- Calcium: 55.22mg
- Potassium: 829.71mg
- Iron: 2.91mg
- Vitamin A: 256.44µg
- Vitamin C: 4.57mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
