Ragu alla Bolognese

  • 6 Servings
  • 60mPrep Time
  • 51mCook Time
  • 111mReady In
  • Category : Food
  • Subcategory : Sauces, dressings and condiments
  • Main Ingredient : meat
  • Chef : Laco Seeber

A hearty, Italian meat sauce used to dress pasta, polenta and a variety of other foods, Bolognese is typically made from a mixture of several meats, simmered with milk and tomato.


1 pound whole pork butt Salt and pepper to taste 1/3 cup olive oil 1/2 pound ground veal 1/2 pound ground beef 1 medium carrot, diced 1 small white onion, diced 2 stalks celery, diced 2 bay leaves 3 cloves garlic, sliced 1/2 cup white wine 10 ounces canned peeled tomatoes 1/2 cup milk Grated nutmeg to taste


  • Generously season the pork butt and drizzle with some oil.
  • Roast uncovered in the oven at 350 degreed for about 2 hours, or until tender.
  • Set aside to cool.
  • Heat more olive oil in a large saute pan over medium-high heat and add the ground veal and beef, cook until browned and drain off excess fat.
  • Add the carrots, onions, celery, bay leaves and sliced garlic.
  • Cook together until tender.
  • Add the wine and cook until the liquid has evaporated.
  • Add the milk and reduce heat to a simmer.
  • Add the tomato and simmer gently for about 20 minutes.
  • Shred the pork butt and add to pan, let simmer for an additional 15 to 20 minutes.
  • Season to taste with salt, pepper and nutmeg and serve over pasta.