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    You are in: Home / Recipes / Ragu Alla Bolognese Recipe
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    Ragu Alla Bolognese

    Ragu Alla Bolognese. Photo by Smoky Okie

    1/3 Photos of Ragu Alla Bolognese

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Smoky Okie's Note:

    A thick, meaty italian ragu for serving over, or tossed into tortelloni, tagliatelli, or similar pasta. This version comes direct from Rome.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In hot saute' pan, saute' onion, garlic, carrot, celery, proscuitto di Parma, beef/veal, and mushrooms for 3 or 4 minutes. DO NOT BROWN.
    2. 2
      Add wine and reduce liquid by 1/3.
    3. 3
      Reduce heat and add flour, tomato sauce,marjoram,parsley,and nutmeg.
    4. 4
      Simmer covered 1 hour.
    5. 5
      Salt and pepper to taste halfway through.
    6. 6
      Add more stock during cooking if needed.
    7. 7
      When done, turn off heat and stir in butter.
    8. 8
      Serve over, or tossed into pasta. Tortelloni is our favorite.
    9. 9
      Note:The important thing here is uniformity of particle size in the ragu. When done, all ingredients that are still solid, should be about the same size, which should be about like the "o" in this font. Break apart any clumps of ground meat, chop the shrooms small, dice the prosciutto small. We recommend to only use imported Prosciutto di Parma, not domestic prosciutto. the flavor is very unique and is at the very heart of this recipe.

    Ratings & Reviews:

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    Nutritional Facts for Ragu Alla Bolognese

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.9
     
    Calories from Fat 211
    51%
    Total Fat 23.5 g
    36%
    Saturated Fat 8.7 g
    43%
    Cholesterol 86.7 mg
    28%
    Sodium 584.7 mg
    24%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 2.7 g
    11%
    Sugars 7.0 g
    28%
    Protein 25.3 g
    50%

    The following items or measurements are not included:

    prosciutto di Parma

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