Recipe by Terese
This is a traditional ragu bolognese sauce. Garlic and herbs aren't traditionally used and only a little tomato paste or a couple of tomatoes are usually added. Enjoy
Top Review by KeyWee
Thank you, thank you, Terese!! I have been looking for this recipe for years. When I was in Ireland back in 1984, I began to get homesick for American food. In a little pub in Dublin, I spotted "spaghetti" on the menu. It was tasty, but different, and when I read your recipe, I thought "maybe" and it WAS! The only thing I changed was to use lean ground pork in place of the veal, and it was very hard to leave garlic out, but I did it! I simmered this for almost 5 hours and it was so tasty, and just like I remembered from Ireland - thanks, again!
- 2 tablespoons butter
- 60 g bacon or 60 g pancetta, chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 500 g veal mince
- 500 g beef mince
- 4 tablespoons tomato paste
- 1 cup red wine
- 2 bay leaves
- 2 cups beef stock
- 1⁄3 cup milk
- 1 chicken liver, finely chopped (optional)
- 500 g spaghetti or 500 g tagliatelle pasta noodles, to serve
- parmesan cheese, to serve
Directions See How It's Made
- Melt butter in a large heavy based saucepan.
- Add bacon, onion, carrot and celery.
- Cook over low heat until vegetables are soft.
- Raise the heat and add the mince.
- Cook until brown.
- Add tomato paste and cook for 1 minute.
- Add wine and simmer for 1 minute.
- Add bay leaf and half the stock.
- When stock has been absorbed add remaining stock and milk.
- Season well.
- Simmer covered for 2 1/2- 3 hours.
- If using liver stir in now and simmer another couple of minutes.
- Toss through spahetti and serve with parmesan cheese.