Ragu Alla Bolognese

"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"
 
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Ready In:
3hrs 15mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

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