Ragu Bolognese



6 servings



1/4 cup extra-virgin olive oil
4 tbsp. butter
2 md. onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 lb. veal, ground
1 lb. pork, ground
1/2 lb. beef, ground
1/4 lb. pancetta, ground
1 (1 lb.) can whole peeled tomatoes, crushed by hand, with the juices
2 cups brodo or
Brown Chicken Stock
1 cup dry white wine
1/2 cup milk
Salt and pepper


In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes.

Add tomatoes and simmer 15 minutes. Add the milk and simmer until reduced to nothing, about 10 minutes. Add the wine and brodo, bring to a boil, lower the heat and simmer over for 2 to 2-1/2 hours. Season with salt and pepper to taste and remove from heat.

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2 Recipe Reviews


stefysteve reviewed Ragu Bolognese on November 14, 2005


ryansnyder reviewed Ragu Bolognese on March 22, 2010

Delicious. I added a bouquet garni for the mirepoix and after comparing this recipe against a number of different recipes decided to add the milk at the end, about 5 minutes before serving. This is worth making just for the aroma that fills the house. I will absolutely make this recipe again.