Rating: 4.68 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I have experimented with making several different ragu or bolognese sauces, and this is by far the best and most flavorful. It takes a while to make, but is well worth the effort, and keeps very well. It actually seems better the second or third time. Enjoy!

Gallery

Recipe Summary

prep:
40 mins
cook:
2 hrs
total:
2 hrs 40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.

    Advertisement
  • Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

  • Serve fettuccini topped with the sauce and Parmesan cheese.

Nutrition Facts

834 calories; protein 41.5g; carbohydrates 70.8g; fat 43.4g; cholesterol 99.7mg; sodium 1188.3mg. Full Nutrition
Advertisement

Reviews (14)

Most helpful positive review

Rating: 5 stars
05/04/2010
I love ragu or bolognese sauces and have been tweaking the one I usually use. This recipe was great and seemed to solve all the problems of the one I had been using. Turned out perfect and as always well worth the time and effort! Classic bolognese with good flavor. Read More
(11)

Most helpful critical review

Rating: 3 stars
12/16/2003
I think this was an ok recipe for pasta sauce. I felt the whole ordeal was too labor intensive for the result. Granted I'm not particularly familiar with bolognese sauce and was trying this for the first time. Really though I don't think I'll make it again the only reason that I'm giving this dish a 3 is because I don't think I'd like this sauce period even in a restaurant. Read More
(3)
19 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/04/2010
I love ragu or bolognese sauces and have been tweaking the one I usually use. This recipe was great and seemed to solve all the problems of the one I had been using. Turned out perfect and as always well worth the time and effort! Classic bolognese with good flavor. Read More
(11)
Rating: 5 stars
09/22/2008
This sauce was amazingly rich. It also freezes well and actually is better after the freeze. Read More
(10)
Rating: 5 stars
06/15/2004
LOVE this recipe!!! Prep and cooking times are long; however it is that recipe for special occasions or when you have extra time on your hands. Have always received compliments on this dish. I do tend to add a couple of bay leaves and some oregano and other italian seasonings. ALWAYS get requests at home for this meal. Read More
(8)
Advertisement
Rating: 4 stars
11/18/2010
This recipe was great. I made it a few days before we ate it and the flavors really came together. I can do without the celery though. Instead of just adding basil I used my homemade pesto about 1/4 cup. I think I will use more pesto next time but it gave it a great taste. I might try spaghetti next time. Fettuccini is not my favorite. Read More
(7)
Rating: 5 stars
02/02/2004
This dish is sinfully delicious. I hadn't cooked with 3 different ground meats before. It really made a difference. I used hot Italian sausage instead of mild. I added extra canned tomatoes to the leftovers to suit my taste for a less meaty sauce. The pancetta added a lot to the flavor too. I'm adding this to my recipe collection. Read More
(6)
Rating: 5 stars
04/22/2008
so so so good! Thanks. I made this with chorizo sausage and added a can of tomato paste as well. I made it a couple days before my dinner to let the flavours meld! We loved it with homemade noodles! Read More
(4)
Advertisement
Rating: 5 stars
01/02/2012
Love this recipe. It is even better a few days later. I substituted ground beef for the pork and used 1 pound of sausage (2 spicy and 2 mild italian sausages). I also used 2 cans of whole peeled tomatoes and 2 cans of crushed tomatoes with sauce. Finally I added a small can of tomato paste. I will be making this again as it is worth the time. Read More
(4)
Rating: 4 stars
10/05/2006
I do not use the meats that this recipe called for therefore I only used bacon and bracciole (rolled up beef slices with parm cheese and garilc in the middle) I've never made sauce with milk in it...very good! A nice heavy sauce for a cold day. Read More
(4)
Rating: 3 stars
12/15/2003
I think this was an ok recipe for pasta sauce. I felt the whole ordeal was too labor intensive for the result. Granted I'm not particularly familiar with bolognese sauce and was trying this for the first time. Really though I don't think I'll make it again the only reason that I'm giving this dish a 3 is because I don't think I'd like this sauce period even in a restaurant. Read More
(3)