Ragù Alla Bolognese

Scott Phillips

Yield: Yields about 4-one/2 cups, ample for one-one/4 to 1-1/two lbs of pasta.

Servings: six to 8.

Carefully toss fresh or dried pasta with this ragù the Italian way, ladling it in steadily so it evenly coats the noodles but does not overwhelm or saturate them.


  • two Tbs. unsalted butter
  • two Tbs. extra-virgin olive oil
  • one compact yellow onion, finely diced
  • one/2 medium carrot, peeled and finely diced
  • 1 medium rib celery, finely diced
  • 1 lb. ground pork (preferably from the shoulder)
  • 1/four lb. thickly sliced prosciutto di Parma, incredibly finely diced
  • Kosher salt and freshly floor black pepper to flavor
  • 1/2 cup dry white wine
  • one can (28 oz.) Italian plum tomatoes with their juices, handed by way of a foods mill to get rid of their seeds
  • one cup do-it-yourself or lower-salt canned chicken broth or beef broth
  • 1/two cup incredibly hot milk
  • Nutritional Sample Measurement primarily based on 8 servings with out pasta
  • Energy (kcal) : 280
  • Body fat Calories (kcal): 190
  • Excess fat (g): 21
  • Saturated Fats (g): eight
  • Polyunsaturated Excess fat (g): 2
  • Monounsaturated Excess fat (g): 10
  • Cholesterol (mg): 65
  • Sodium (mg): 620
  • Carbohydrates (g): seven
  • Fiber (g): one
  • Protein (g): 15


  • Warmth the butter and oil in a little Dutch oven or a broad, major-primarily based saucepan over medium heat. When the butter begins to foam, incorporate the onion, carrot, and celery and prepare dinner, stirring once in a while, until eventually they are evenly golden and smooth, five to seven min. Raise the heat to substantial, incorporate the pork and prosciutto, and time flippantly with salt and pepper. Cook, stirring and breaking up the pork with a substantial spoon right until the meat loses its raw coloration, three to 5 min. (the meat will not brown). Insert the wine and prepare dinner, stirring, right until it is nearly completely reduced, three to 5 min.

    Prepare dinner the finely diced carrots, onions, and celery in butter and oil right until the greens are gentle and switch gentle brown.

  • Incorporate the tomatoes and the broth. As quickly as the liquid will come to a boil, cut down the warmth to minimal and cook the sauce at a bare simmer for two hours. Increase the warm milk and simmer 50 % an hour for a longer time, stirring at times. At this point, the sauce ought to have a thick but saucy consistency and a gentle reddish-brown coloration. If the sauce has thickened ahead of the cooking time is up, cover the pot. If the sauce is nonetheless too slender at the stop of cooking, go on to simmer carefully, uncovered, until eventually it’s thick. Flavor and modify the seasonings right before serving tossed with your favored pasta.

    Incorporating 1/2 cup whole milk to the diminished sauce smooths out and enriches its flavor.

For wine options when serving Ragù alla Bolognese, attempt pouring one thing Italian that is light and fruity, this sort of as a Valpolicella, a Dolcetto, or a Sangiovese di Romagna.

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  • mowgli
    | 09/30/2012

    This is delicious! I did not modify anything at all. A authentic keeper.

  • Rockermom
    | 07/12/2012

    Incredibly quick recipe. Delectable food.

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