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Bologna-Style Ragù

Serves: 10
Total Calories: 318


2 cups homemade or store-bought beef broth
2 tablespoons unsalted butter
2 tablespoons olive oil
2 ounces , finely chopped
2 small carrots , peeled and finely chopped
1 onion , finely chopped
1 rib tender celery , finely chopped
8 ounces ground veal
8 ounces ground pork
8 ounces ground beef
1/2 cup dry red wine
3 tablespoons tomato paste
1/4 teaspoon grated nutmeg
salt and freshly ground black pepper
1 cup milk


1 Prepare the broth, if necessary. In a large pot, melt the butter with the oil over medium-low heat. Add the pancetta, carrots, onion, and celery. Cook the mixture over low heat, stirring occasionally, until all the flavorings are very tender and a rich golden color, about 30 minutes. If the ingredients are beginning to brown too much, stir in a little warm water.

2 Add the meats and stir well. Cook, stirring often to break up the lumps, until the meats lose their pink color, but do not brown, about 15 minutes.

3 Add the wine and simmer until the liquid evaporates, about 2 minutes. Stir in the tomato paste, broth, nutmeg, and add salt and pepper to taste. Bring the mixture to a simmer. Cook on low heat, stirring occasionally, until the sauce is thick, about 2 1/2 to 3 hours. If the sauce becomes too thick, add a little more broth or water.

4 Stir in the milk and cook 15 minutes more. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 318
Calories from Fat: 145

This Bologna-Style Ragù recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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