Ragu Bolognese

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Basic Pasta Sauces

Rated: 5 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 45 min

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Ingredients

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating

Directions

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.

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Comments & Reviews

recipe Ragu Bolognese
Lee Tallahassee, FL 10-31-2009
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Family Tradition
Rated: 5 stars out of 5

This recipe has become a popular family request at birthday dinners and family functions! The flavors are bold yet elegant,... and the simplicity of the recipe lends itself well to compliments to the chef that are far beyond the effort exerted! Try finishing it off with a little white truffle oil! Mario - Thanks for this wonderful recipe that has served my family well over the years!Read more
recipe Ragu Bolognese
Laura Oshkosh, WI 10-28-2009
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Not so much good for the body, but Great for the soul!
Rated: 5 stars out of 5

I had to substitute bacon for pancetta, and ground beef for veal, but this was HANDS DOWN the best bolognese that I have ever... eaten. I swear that my husband was almost in tears, and so was I. It was a transcendent experience; enlightenment through pasta!Read more
recipe Ragu Bolognese
Eugene Hopkinton, MA 09-11-2009
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Brava Mario.....
Rated: 5 stars out of 5

Just changed from dry white wine to a good red chianti....and changed the milk to light cream....holy cow......for the... GODS! Read more
recipe Ragu Bolognese
Alex Mayfield, KY 06-01-2009
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Ragu Bolognese isn't a "tomatoey" dish!
Rated: 5 stars out of 5

This is a great dish. I believe that the American palate has been butchered throughout the generations to believing that... Italian food is exclusively spaghetti and meatballs or maybe a crummy frozen lasagna from the supermarket. Italian food is so much more! Not every dish is lavished in the San Marzano tomatoes. This is a great example. The tomato paste and white wine add the right amount of acidity that is needed. This is the Italian cooking that made the country's culinary traditions world-famous. It's a shame to see American palate kill that because we simply expect there to be a more tomato presence. I'm confident that without this preconceived notion, not just Americans but the world would appreciate great, rustic Italian cooking for what it is--for its Ragu Bolognese.Read more
recipe Ragu Bolognese
Leah Anchorage, AK 03-17-2009
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Expat in the Netherlands
Rated: 4 stars out of 5

This was a lovely recipe. I admit though, I made a few changes due to availability of the ingredients. I added more carrot... and garlic to the recipe. And I could not find veal, so I used extra lean ground beef instead. I allowed the recipe to cook for 2 hours, and the sauce was great served over Dececco penne pasta. This is a keeper. Thank you Mario for another great recipe.Read more
recipe Ragu Bolognese
Jane Thousand Oaks, CA 12-23-2008
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Simple and Tasty
Rated: 5 stars out of 5

This recipe is very simple and tastes great. I usually don't grind the pancetta....just put it in the freezer for a few... minutes and chop it very fine. I also serve the bolognese over AMERICAN BEAUTY brand egg noodles....take my word for it, this brand of egg noodles makes this bolognese sauce taste even better. I've also found that I put alittle more tomato paste in the sauce than the recipe calls for.Read more