71 Ratings
  • 5 star values: 39
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

This is the real deal, an authentic recipe for a meat sauce.

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Ingredients

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

Directions

  • Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

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Nutrition Facts

750 calories; 63 g total fat; 182 mg cholesterol; 991 mg sodium. 8.8 g carbohydrates; 36.6 g protein; Full Nutrition


Reviews (47)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/12/2010
Excellent sauce but I definitely omitted the butter and cut the olive oil in half! Otherwise you're looking at one greasy sauce.... I minced the carrot celery and onion by giving it a whirl in a mini food processor and then sauteeing it all in the olive oil along with some minced garlic. I sauteed the beef pork veal (1 lb. each) and pancetta separately draining the grease. I then added that to the veggies. I then added 1 & 1/2 cups of beef broth 1/2 cup of red wine and a few splashes of balsamic and let that reduce (it takes a while). Plus if you want it to look like the picture I had to add a cup of half and half along with 2 & 1/2 cups of "personally prepared" tomato sauce and 6 oz. of tomato paste. You may also want to add some spices if you're using plain tomato sauce. I was liberal with the garlic and also added some salt and a bit of sugar to cut the acidity of the tomatoes. You really have to play with this a bit to get the desired flavor you want and it definitely needs to simmer for at lest 3 hours. But when it's done - it's fabulous! We served it over penne pasta with a side of garlic bread and had plenty of leftovers!
(98)

Most helpful critical review

Rating: 1 stars
04/03/2016
Tasteless
71 Ratings
  • 5 star values: 39
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/12/2010
Excellent sauce but I definitely omitted the butter and cut the olive oil in half! Otherwise you're looking at one greasy sauce.... I minced the carrot celery and onion by giving it a whirl in a mini food processor and then sauteeing it all in the olive oil along with some minced garlic. I sauteed the beef pork veal (1 lb. each) and pancetta separately draining the grease. I then added that to the veggies. I then added 1 & 1/2 cups of beef broth 1/2 cup of red wine and a few splashes of balsamic and let that reduce (it takes a while). Plus if you want it to look like the picture I had to add a cup of half and half along with 2 & 1/2 cups of "personally prepared" tomato sauce and 6 oz. of tomato paste. You may also want to add some spices if you're using plain tomato sauce. I was liberal with the garlic and also added some salt and a bit of sugar to cut the acidity of the tomatoes. You really have to play with this a bit to get the desired flavor you want and it definitely needs to simmer for at lest 3 hours. But when it's done - it's fabulous! We served it over penne pasta with a side of garlic bread and had plenty of leftovers!
(98)
Rating: 4 stars
07/14/2003
While I agree with most everything in this recipe if you are going to take this much time (as you should) to make a good ragu you should reduce the meat several times with infusions of broth balsamic vinegar wine. Otherwise he is right real deal.
(47)
Rating: 3 stars
12/14/2010
I would've given it a 5 because it was great. But only after my changes. How can there not be any seasonings added. Is this a given? I'm glad I tasted it before I let it simmer for 2.5 hrs. Taste it before you simmer it. I added 4 cloves of garlic (next time I will add it with the onion). I also added salt and pepper to taste. Each time I stirred it it started tasting a little better so I kept adding seasonings. I also added 2 bay leaves when I added the milk. I'm not a big pork person so I bought whole pieces instead of ground. I cut it up into little pieces. (obviously next time I will buy ground!). I also cut the butter and oil in half as other people suggested. The meat has it's own oil. But it turned out really tasty. Even better after I let it simmer. Take my advice and taste it that way you can add the seasonings before you let it simmer. If you add it after it won't be as good.
(29)
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Rating: 5 stars
01/31/2008
This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast authentic tasting meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my favorite jar sauce and serve over pasta. I follow the recipe to the letter mmmmm good!
(13)
Rating: 5 stars
09/27/2010
Worked in an Italian restaurant for years and this Bolognese is light years ahead of the one we made. Next time I will probably saute the pancetta then the vegetables and finally the meats draining them off as to get the full effect of the butter and the milk. I also will use vension as it is readily available to me. Mike thanks for sharing this great recipe!
(11)
Rating: 5 stars
02/23/2009
Really very very good. I followed one reviewer and added balsamic vinegar. A keeper.
(9)
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Rating: 5 stars
12/11/2011
This is the BEST bolognese I have ever had! I added 1 cup red wine after the meat was cooked and let that reduce. Then followed the recipe with the addition of a whole 28oz can of crushed tomatoes rather than the 2 cups called for. Let it simmer away on the stove. Served it over bow tie pasta with some garlic bread. The family LOVED it! Next time I will try this in the slow cooker so I don't have to be around 2 1/2 hrs to stir it. YUMMMMMMMMMM... you will not be disappointed! (P.S. as with any recipe make sure you taste and season accordingly to your family's preferences)
(7)
Rating: 5 stars
03/24/2010
Delicious Bolognese recipe. I have tried a dozen different Bolognese recipes over the past year or two and this definitely ranks near the top. I agree with JLDELAP that it makes it even better to add wine and reduce a few times throughout the cooking process. This was the first time I used balsamic in a Bolognese recipe and I liked what it did to the sauce. Lastly I also mix in grated nutmeg at the end which also makes the sauce great.
(6)
Rating: 5 stars
11/01/2011
Made this for company added 1/2 cup red wine fresh oregano basil thickened it with tomato paste...awesome.
(6)