Italian-Style Bolognese Pasta (Ragu) Recipe

Italian-Style Bolognese Pasta (Ragu) Recipe

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.

Preparation: 10 minutes
Cooking: 2 hours 20 minutes
Total: 2 hours 30 minutes

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

  1. Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta.

  2. Cook for around 10 minutes until the onions start to look translucent.

  3. Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.

  4. Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2 to 3 minutes.

  5. In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.

  6. Reduce to low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out.

  7. Cook desired pasta and toss in the bolognese.

  8. 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
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to