Ragu Bolognese

This was a standard Sunday night dinner for me growing up in my house. My dad would start cooking it after lunch and we would salivate all afternoon from the incredible aroma.

Bolognese sauce

I change up the recipe probably ever time I cook it but I think this is a good 'lighter' version of it. You could also make it with red wine and chopped mushrooms for an even more savory sauce.


3 tablespoons olive oil

2 tablespoons butter

1 large onion

2 ribs of celery

3 carrots

4 garlic cloves

1 pound pork

1 pound veal

1/2 cup of tomato paste or 1 cup tomato sauce

1 cup whole milk

1 cup dry white wine

chopped parsley to top

chopped basil to top

  • Finely chop onions, carrots, celery and garlic (your soffritto!)

  • In a cast iron pot, heat olive oil and butter over medium heat. Once it starts to simmer, add in your chopped veggies with salt and pepper and cook until translucent, about 6 minutes

  • Push the soffritto to the side of the pan and add the veal and pork. Turn the heat up to high and brown the meat, stirring frequently for about 10 minutes. Once the meat is browned, you can mix it with the soffritto and add the tomato paste.

  • Once the liquid has reduced, add the wine and bring to a light boil, then add the milk and reduce the heat to low and simmer for 2 hours. Stir occasionally.

  • Taste bolognese for salt and pepper and top on your favorite pasta. Serve with freshly grated Parmigiano-Reggiano and chopped basil and parsley.

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