Ragu Alla Bolognese

Recipe Submitted by Sherinova ..|.. Category: Pasta

This is my favorite pasta sauce and worth the effort. It tastes more like the pasta sauces we've enjoyed in European restaurants.


  • 1 T olive oil
  • 1 C finely chopped onion
  • 1 C finely chopped celery
  • 1/2 C finely chopped carrot
  • 5-6 oz ground veal
  • 5-6 oz ground pork
  • 5-6 oz ground round
  • 1 C white wine or substitute
  • 1/2 t salt
  • 1/2 t black pepper
  • 1/4 t nutmeg
  • 1 bay leaf
  • 14-16 oz chicken broth
  • 1- 10 3/4 oz can tomato puree
  • 1 C whole milk
  • 2 T minced fresh flat-leaf parsley
  • parmesan cheese


Heat oil in large Dutch oven over medium heat.
Add onion, celery, & carrot and cook 8 minutes; stirring occ. Remove from pan.
Add ground meats; cook over medium heat until browned, stirring to crumble (the finer texture, the better). Add wine or substitute, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes then add onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occ.
Stir in milk and minced parsley; bring to a boil. Reduce heat and simmer 40 more minutes. Discard bay leaf.
Serve over your favorite pasta and sprinkle generously w/ parmesan cheese.

Makes 8 servings 1 1/2 C servings.

*any type of ground meat works well (about 1 lb)

Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org